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    You are in: Home / Recipes / Indonesian Yellow Rice Recipe
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    Indonesian Yellow Rice

    Indonesian Yellow Rice. Photo by IndoFoody

    1/3 Photos of Indonesian Yellow Rice

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    IndoFoody's Note:

    This yellow rice or Indonesian calls 'Nasi Kuning' usually only serves for festive occasion and shaped into a cone with different sidedish. But since I live in Slovenia, I don't wait for special day to make it. Eventhough takes time for me to cook different side dishes. I love it and my husband always has a big smile everytime I make this for the lunch =^_^=

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 cups basmati rice or 3 cups jasmine rice
    • 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
    • 2 cups of thick coconut milk
    • 2 cups water
    • 1 salam leaf (you can use a bayleaf as a subtitute)
    • 2 kaffir lime leaves
    • 1 lemongrass, bruised or 2 tablespoons powdered lemon grass
    • 1 teaspoon salt

    Directions:

    1. 1
      Wash and drain the rice in a sieve or colander.
    2. 2
      Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.
    3. 3
      Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done.
    4. 4
      Remove all leaves before serving. Serving with fried chicken, potato croquette and fresh cucumber.
    5. 5
      Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.
    6. 6
      If you have a rice cooker, you can do it easier by putting rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.

    Ratings & Reviews:

    • on May 10, 2009

      55

      Very simple, very cheap, and extremely tasty. Takes no time at all in the rice cooker. Made as part of an Indonesian banquet. Loved by all!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2009

      55

      This is one of my favourite rice recipes. I always make this as an accompaniment to curry dishes. I just made this a couple of days ago when I had friends over and they just looovvee it! I didn't know I can substitute bay leaf to salam leaf...hmmnn... I should try that next time. Thank you very much for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2008

      55

      I never had homemade Indonesian food and did not know what to expect. The only Indonesian food I've had was satay and was very curious to try this rice dish. So glad I did. I used my electric rice cooker to make this and it was very easy to make. This will make wonderful accompaniment to main dish along with vinegary veggies. Very nice IndoFoody and thank you for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Indonesian Yellow Rice

    Serving Size: 1 (371 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 797.5
     
    Calories from Fat 272
    34%
    Total Fat 30.2 g
    46%
    Saturated Fat 24.0 g
    120%
    Cholesterol 0.0 mg
    0%
    Sodium 667.4 mg
    27%
    Total Carbohydrate 119.5 g
    39%
    Dietary Fiber 8.1 g
    32%
    Sugars 10.2 g
    41%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    fresh turmeric

    salam leaf

    kaffir lime leaves

    lemongrass

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