Nasi Kuning - Festive Yellow Rice. Indonisian Rice With Pandan..

Total Time
Prep 15 mins
Cook 15 mins

This is an easy recipe for a traditional Indonisian style festive rice. The key flavours are lemongrass, coconut & pandan. This recipe is from 'Recipes from our Thai kitchen'. Nasi Kuning goes perfectly with 'kacang panjang kecap' (long beans in sweet soy sauce).


  1. If using fresh pandan leaves, tie each leaf in 3-4 knots and set aside. Remove and discard outer leaves of fresh lemongrass stalks, then bruise the lemongrass by whacking it hard with the back of a cleaver or the corner of a soup can. After the stalks are slightly shredded and flexible, tie each in a knot and set aside.
  2. Rinse uncooked jasmine rice a few times, until the water is just slightly cloudy, then drain. Put turmeric and 1 1/2 cups water in a small bowl, stir to combine.
  3. Add turmeric water, pandan, lemongrass, coconut milk, kaffir lime leaves, and salt to taste to rice cooker. Stir well and cook. Transfer rice to a serving bowl, fluff it gently with a fork. Enjoy!
Most Helpful

This is a tasty rice. I used 1/4 teaspoon of Pandan extract. I buy Pandan from a local Asian Grocery Store. The name brand of the Pandan is "Aroma Pasta" it is in a tiny 30ml plastic bottle. It does not say extract on the bottle but it does say PANDAN. It is used in Asia similarly as we Americans use Vanilla Extract. I also purchased fresh lemongrass and fresh kaffir lime leaves from an international farmer's market. I suggest buying "Thai Kitchen ORGANIC coconut milk" found at wholes foods for it doesn't have sulfates in it. Turmeric is a spice you can find at any Indian Grocery Store. I hope this helps to inspire you to make this tasty dish. Beverlyann

BeverlyAnn September 05, 2008

I'm not going to rate this since I had to make so many substitutions for the recipe. I couldn't find Pandan, nor could I really find a suitable replacement. Had to replace the lemon grass with lemon zest and the kaffir lime leaf with lime zest. I know, it couldn't possibly taste as it should thus I am not rating it. As I did make it, it was very good. My daughter especially liked it as did my dh leaving my son and I less enthusiastic. I'm even having a hard time describing it. Nutty, sweet, a little zip from the zest with that unique something that the turmeric adds. (which was a little bitter, I would decrease it next time). Thanks for posting this and giving our taste buds a new adventure tonight. Made for my Babes for ZWT4.

Kitchen Witch Steph May 31, 2008