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).
- 3 fresh pandan leaves (or 3 drops of pandan extract or paste)
- 2 stalks fresh lemongrass
- 2 cups jasmine rice
- 1 1⁄2 teaspoons turmeric powder
- 1 cup coconut milk
- 3 -4 fresh kaffir lime leaves, roughly shredded
- 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.
- 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.
- 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!
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
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.