Festive Rice ( Nasi Kuning)

Ingredients:
4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconutmilk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and chopped
1 medium cucumber, peeled and sliced thickly
1 tomato, cut into wedges
deep-fried shallots
10 fried shrimp crackers*

Directions:

• In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
• Add rice and stir to coat.
• Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
• Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
• Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
• Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

*To fry shrimp crackers, cover the bottom of a large skillet with 1/2 inch canola oil. Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.