Heat the oil
in a medium saucepan. Add the onion and sauté until transparent. Add the
garlic and lemon grass, fry for 1 minute, then add the rice and
turmeric. Stir fry carefully until all the rice grains are evenly coated
with a film of oil. Add the coconut milk and water. Stir well and bring
to a boil. Reduce the heat to a simmer and cover. Cook for 15-20
minutes, until done. Remove from heat and fluff. Let stand for 5-10
minutes. Serve hot.
The yellow
color of this excellent rice dish from Indonesia is imparted by the
ground turmeric during cooking. The blend of coconut milk and rice
provides its unique flavor and taste. It is usually served with lots of
accompaniments, the most common being chunks of cucumber, omelets
strips and peanut sauce.