|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Ground turmeric||1 1⁄2 Teaspoon|
|Finely snipped dried lemongrass/1 teaspoon finely shredded lemon peel||1⁄4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Coconut milk||3 Cup (48 tbs)|
|Salam leaves/Bay leaves||2|
|Eggs||3 , beaten|
|Salam leaves||4 (Fresh Ones)|
|Sweet red pepper||1 , seeded and cut into strips (Or Green One)|
In a 3 quart saucepan cook and stir the uncooked rice, turmeric, and lemon grass or peel in the first 1 tablespoon oil for 2 minutes.
Add the coconut milk, the salam or bay leaves, and salt.
Bring to boiling; reduce heat.
Cover and simmer over low heat about 15 minutes or till liquid is absorbed and rice is tender.
Meanwhile, in a 10 inch skillet cook the eggs in the remaining 1 tablespoon oil, without stirring, till set.
Invert skillet over a baking sheet to remove cooked eggs; cut the eggs into short, narrow strips.
Remove and discard salam or bay leaves from rice.
Press hot rice into an oiled 5 cup cone shape mold.
Place a serving plate upside down over the mold; invert to remove rice.
Garnish top of rice with salam leaves, if desired.
Arrange egg strips, red pepper strips, and salam leaves (if desired) around base of rice.