5.0 from 3 votes
Nasi Kuning
Nasi kuning (“yellow rice” in Indonesian), also called nasi kunyit (“turmeric rice”), is an Indonesian dish of rice cooked with coconut milk and turmeric.
Prep Time
45 mins
Cook Time
45 mins
Resting Time
30 mins
Total Time
1 hr 30 mins
Servings: 5 people
Calories: 269 kcal
Course:
Side Dish
Cuisine:
Indonesian , Vegan
Ingredients
- 1¼ cup jasmine rice , or other fragrant rice
- 2 Pandan leaves , tied
- 5 inch piece of fresh turmeric , peeled and chopped
- 6 tablespoons boiling water
- 4 stems fresh lemongrass
- 3 kaffir lime leaves
- 2 tablespoons galangal , peeled and grated
- 1½ inch piece of ginger , peeled and chopped
- 5 salam leaves (Indonesian bay)
- 1 cup coconut milk
- 3 cloves garlic , crushed
- 1 tablespoon coarse salt
Instructions
- In a bowl, combine the chopped fresh turmeric and the 6 tablespoons of boiling water and let steep for 15 minutes. Set aside.
- Rinse the rice until the water runs clear, then pour into a casserole dish that can be fitted with a steamer basket, which will be used later in the recipe.
- Add the coconut milk.
- Add water to cover the rice, about 1 inch (2 cm) above the rice.
- Add the kaffir lime leaves, lemongrass, galangal, ginger, pandan leaves, salam leaves and salt, and mix together.
- Cook over medium heat, stirring constantly.
- After 8 minutes, add the turmeric infusion, and stir constantly for 1 minute.
- Lower the heat and continue to cook, while stirring, for another 3 minutes.
- Cover and turn off the heat.
- Let stand for 15 minutes so that the rice swells.
- Using a fork, stir the rice to loosen the grains.
- Transfer the rice to the steamer basket of the casserole dish.
- Fill the casserole dish with cold water and place the steamer basket on top to continue steaming the rice.
- Every 10 minutes, stir the rice so that it cooks evenly and does not stick.
- Bake for about 20 to 30 minutes.
- Stir the rice one last time to loosen the grains.
- Serve.
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