Indonesian Yellow Rice

READY IN: 35mins
Recipe by IndoFoody

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 =^_^=

Top Review by JBGB904

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!

Ingredients Nutrition

  • 709.77 ml basmati rice or 709.77 ml jasmine rice
  • 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
  • 473.18 ml of thick coconut milk
  • 473.18 ml water
  • 1 salam leaf (you can use a bayleaf as a subtitute)
  • 2 kaffir lime leaves
  • 1 lemongrass, bruised or 29.58 ml powdered lemon grass
  • 4.92 ml salt

Directions

  1. Wash and drain the rice in a sieve or colander.
  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. 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. Remove all leaves before serving. Serving with fried chicken, potato croquette and fresh cucumber.
  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. 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.

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