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Nasi Kunyit (Indonesian Yellow Rice Recipe)
This vibrant yellow rice, enriched with the warmth of turmeric and Indonesian herbs, is cooked gently by steaming. You can cook it on one tray of the steamer while steaming buns or veggies on another level.
Prep Time
2 mins
Cook Time
2 mins
Soaking
4 hrs
Total Time
4 hrs 37 mins
Servings: 6
Calories: 284 kcal
Course:
Side Dish
Cuisine:
Indonesian
Ingredients
- 2 cups glutinous rice
- 2 teaspoons turmeric powder or 1 tablespoon freshly grated turmeric
- 1 tablespoon lime juice
- 1 lime sliced
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 3 Pandan leaves
- 2 makrut lime leaves optional
- 2 Indonesian bay leaves or regular bay leaves
- ⅔ cup coconut milk
Instructions
- Rinse glutinous rice under cold water until water clears.
- Place the rice in a container and, stir in water to cover, turmeric, lime juice, lime, and salt. Soak rice for at least 4 hours or overnight.
- Remove lime slices, and drain rice in a wire mesh strainer.
- Move the yellow rice to a shallow plate or cake pan if your steamer is large enough to accommodate it. Add pandan leaves, market lime leaves, white pepper and bay leaf.
- Steam over medium heat for 35 minutes.
- Drizzle coconut milk around the surface of the rice and steam for 5 more minutes.
- Discard pandan, bay leaf, and makrut lime leaves, and fluff the rice with a fork before serving.
Cup of Yum
Notes
- Rinsing and Soaking: Thoroughly rinse the glutinous rice to eliminate excess starch, ensuring an ideal texture. During soaking, give the rice ample time to absorb the turmeric and lime juice, enhancing both flavor and color. An overnight soak is ideal for the most flavorful outcome.
- Important Steaming tip:
- I like to cook this in a bamboo steamer because it lets a little moisture out as it cooks. If you are steaming this in a pot with a glass or metal lid, stretch a clean kitchen towel over the top of the pot, directly under the lid so that accumulating water doesn’t rain down on your rice as it cooks.
- Optimize the steaming process by using a shallow plate or pan. This arrangement guarantees uniform cooking, ensuring every grain is tender. If the rice is too deep, the rice at the bottom will take longer to become fully tender.
- After steaming, delicately fluff the rice using a fork. This technique separates the grains, promoting even seasoning distribution and whatever juicy, saucy stuff you serve over the rice can really get in there!
Nutrition Information
Calories
284kcal
(14%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Sodium
396mg
(17%)
Potassium
134mg
(4%)
Fiber
2g
(8%)
Sugar
0.3g
(1%)
Vitamin A
7IU
(0%)
Vitamin C
4mg
(4%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 284
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 396mg | 17% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.