Coconut Rice with Lemongrass

1 stalk lemongrass, bottom 6 inches only, outer leaves peeled 1 cup long-grain rice, rinsed and drained 1 3/4 cups coconut milk 2 bay leaves 1/2 teaspoon ground turmeric 1 pinch salt

Directions: Lightly pound the lemongrass stalk with a kitchen mallet.

Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat.

Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.

Remove bay leaves and lemongrass before serving.