This rice is traditionally served at important events and celebrations. The key to its success is the correct amount of coconut milk and a long, slow cook with aromatic herbs like kaffir lime leaves and lemongrass.
Rinse the rice thoroughly in cold water until the water runs clear. Drain it.
In a pot, mix the coconut milk, water/broth, grated turmeric (if using ground, mix it into the liquid), lemongrass, and kaffir lime leaves.
Add salt and the rinsed rice. Stir well.
Bring the mixture to a boil over medium heat. Once it boils, reduce the temperature to minimum, cover the pot with a lid, and cook for about 15-20 minutes until all the liquid is absorbed.
If using a rice cooker, place all ingredients into it and turn it on.
Turn off the stove (or rice cooker), but NEVER UNCOVER. Let the rice rest, covered, for at least 10 minutes. The steam will finish the cooking process and the rice will be fluffy.
Gently fluff the rice with a fork. If you want the ceremonial cone shape (tumpeng), pack the rice tightly into a cone mould and invert it onto a plate.
Serve Nasi Kuning rice surrounded by various side dishes, such as thin strips of omelette, chicken, and sambal.