Kuning

Ingredients for Kuning

• 3 cups rice, washed and drained
• 3 1/2 cups water, adjusted to your rice
• 2 tablespoons grated fresh turmeric (luyang dilaw), or 1 1/2 teaspoons ground turmeric
• 2 stalks tanglad (lemongrass), bruised and knotted
• 3 shallots (sibuyas Tagalog), sliced
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 teaspoon salt

How to cook Kuning

1. 1.If using fresh turmeric, mix it with 1/2 cup of the measured water, squeeze it through a strainer and keep the yellow juice.
2. 2.Heat the oil in the rice pot. Saute the shallots and garlic until soft but not browned.
3. 3.Add the rice and stir for 1 minute to coat the grains.
4. 4.Add the rest of the water, the turmeric juice or ground turmeric, the salt and the tanglad. Stir once and bring to a boil.
5. 5.Cover, turn the heat to low and cook for 18 to 20 minutes until the water is absorbed. A rice cooker works too.
6. 6.Let it rest covered for 10 minutes. Remove the tanglad, fluff the rice and serve.