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Nasi Kuning – Yellow Coconut Rice with Turmeric
Nasi kuning is yellow coconut rice: you cook jasmine rice with coconut milk, fresh turmeric, lemongrass and salam leaves until every grain is colored through. Unlike white nasi uduk, Indonesians serve nasi kuning at birthdays and celebrations, often as a cone (tumpeng) with side dishes around it. The recipe makes the rice for four people.
Nasi Kuning – Yellow Coconut Rice with Turmeric
Laura Chen
4
25 minutes
30 minutes
530
Indonesian
Side dish
Nasi Kuning is yellow coconut rice: you cook jasmine rice with coconut milk, fresh turmeric, lemongrass and salam leaves until every grain is colored through. Unlike white nasi uduk, Indonesians serve nasi kuning at birthdays and celebrations, often as a cone (tumpeng) with side dishes around it. The recipe makes the rice for four people.
Ingredients
- 400 g jasmine rice
- 400 ml coconut milk
- 250 ml water
- 20 g fresh turmeric root, finely grated, or 1½ tsp ground turmeric
- 1 stalk lemongrass, lightly crushed and knotted
- 3 salam leaves (Indonesian bay leaves)
- 2 makrut lime leaves
- 1 pandan leaf (fragrant screwpine leaf), tied in a knot
- 1 tsp salt
Instructions
- Wash the rice in a bowl three or four times, until the water is almost clear. Let it drain in a sieve for 15 minutes.
- Stir the grated turmeric into the water and press it through a fine sieve so no fibers get into the rice.
- Bring the coconut milk, turmeric water, lemongrass, salam, makrut lime and pandan leaves and the salt to a boil, stirring.
- Stir in the rice and cook it uncovered over medium heat for 5 to 7 minutes. Stir every 1 to 2 minutes, until the liquid is absorbed and small craters show on the surface.
- Put the lid on and cook the rice over the lowest heat for 15 minutes.
- Take the pot off the heat and let it rest closed for 10 minutes.
- Remove the lemongrass and leaves, fluff the rice with a fork and serve it warm.
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