Nasi Kuning
Fragrant Indonesian yellow rice cooked in coconut milk with turmeric, lemongrass and citrus leaves.
Ingredients
- long-grain rice500 g
- coconut milk600 ml
- water300 ml
- ground turmeric2 tsp
- lemongrass2 stalks
- kaffir lime leaves4 leaf
- Indonesian bay leaves2 leaf
- galangal10 g
- salt1 tsp
Instructions
Rinse the rice in cold water 3–4 times, until the water runs almost clear, then drain well.
In a saucepan, combine the coconut milk, water, turmeric and salt; add the crushed lemongrass, kaffir lime leaves, Indonesian bay leaves and galangal. Heat over medium heat until nearly boiling, stirring occasionally, but do not let the milk boil vigorously.
Add the rice to the hot coconut mixture, stir, and cook uncovered over low heat for 8–10 minutes, until the liquid is almost fully absorbed and the grains are only partially cooked.
Transfer the partially cooked rice to a steamer basket or a colander lined for steaming, and steam over boiling water, covered, for 20 minutes, until the grains are fully cooked.
Turn off the heat, let the rice rest covered for 10 minutes, then gently fluff it with a fork.
Before serving, remove the lemongrass, kaffir lime leaves, Indonesian bay leaves and galangal; serve the nasi kuning hot as a base for Indonesian side dishes.
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