The turmeric in this recipe tints the rice a fun, bright yellow hue.


  • 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 coconut milk
  • 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 (see tip on p. 41)
  • 10 fried shrimp crackers*
  1. 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.
  2. Add rice and stir to coat.
  3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
  4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
  5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
  6. 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 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.
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