Nasi koening

2. Add the rice, water, coconut milk, and Boembloc Nasi Kuning to a pot. Place over medium heat, cover with a tight-fitting lid, make sure no steam escapes, and bring to a gentle simmer, not a rolling boil. You should see small, steady bubbles forming around the edges of the pot and gentle wisps of steam escaping when you lift the lid slightly.

3. When small bubbles form, lower the heat. Uncover, stir, cover, and cook on low for 20–22 minutes, until the liquid is absorbed. Check the rice by tilting the pot—if no liquid pools, taste a grain. It should be fluffy, tender, and without a hard core. If still hard, chalky, or wet, cook a few more minutes and check again.

4. Turn off the heat. Rest, covered, for 10 minutes.

5. Remove leaves and lemongrass. Fluff with a fork.

Serve warm, topped with crispy fried shallots or lime leaves. For an authentic meal, add easy sides like fried chicken (made with our boembloc koenir), fried tempeh, omelet strips (make a thin omelet and slice it), raw cucumber and bean sprouts, and store-bought or homemade sambal.