2 cups jasmine rice
2 cups water see notes
1/2 cup coconut milk
1 tsp turmeric powder powder
1 fresh pandan leaves / screwpine leaves knotted together
1 stalk lemon grass bruised
2 bay leaves
2 kaffir lime leaves tear edges to release flavor
1/2 tsp salt
Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.
COOKING ON STOVE-TOP:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice.
COOKING IN RICE COOKER:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting.
COOKING IN INSTANT POT:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on “rice” setting. When it’s done cooking, wait 10 minutes before release pressure completely.