Turmeric Rice (Nasi Kunyit)

Turmeric Rice (Nasi Kunyit)

Glutinous rice steamed with turmeric and coconut milk for a golden, fragrant side dish.

Total 9 hr 15 min Makes 6 servings Calories 320/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Nasi kunyit pairs sticky glutinous rice with turmeric and coconut milk, producing a rich, golden grain with a subtle earthy aroma. Common at Malaysian and Indonesian celebrations, it is traditionally soaked overnight, then steamed in two stages for a tender yet distinct bite. Serve alongside spicy curries, rendang, or fried chicken.

Ingredients

  • 3 cups glutinous (sticky) rice
  • 2 tablespoons ground turmeric
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 2 stalks lemongrass, bruised and tied into a knot
  • 3 pandan leaves, tied into a knot
  • 1 cup water

Method

  1. Rinse the glutinous rice under cold water until the water runs mostly clear, then place in a large bowl.

  2. Dissolve the turmeric in 4 cups of water, pour over the rice, and soak at room temperature.

  3. Drain the soaked rice thoroughly in a colander, discarding the turmeric soaking liquid.

  4. Line a steamer basket with cheesecloth or banana leaf, spread the rice evenly, and nestle the lemongrass and pandan leaves into it.

  5. Steam the rice over boiling water, covered, until the grains turn translucent and slightly tender.

  6. Transfer the partially steamed rice to a large bowl, pour the coconut milk and salt over it, and toss gently with a fork until evenly coated.

  7. Let the rice rest to absorb the coconut milk before returning it to the steamer.

  8. Return the rice to the steamer basket, spreading it evenly, and steam again until fully tender and glossy.

  9. Remove the lemongrass and pandan leaves, fluff the rice with a fork, and transfer to a serving platter while warm.

Rate this recipe

★ 4.5 (1)

Comments

    Log in to comment.

    Turmeric Rice (Nasi Kunyit)

    Nasi kunyit pairs sticky glutinous rice with turmeric and coconut milk, producing a rich, golden grain with a subtle earthy aroma. Common at Malaysian and Indonesian celebrations, it is traditionally soaked overnight, then steamed in two stages for a tender yet distinct bite. Serve alongside spicy curries, rendang, or fried chicken.

    9 hr 15 min 6 servings 320 cal

    Ingredients

    • 3 cups glutinous (sticky) rice
    • 2 tablespoons ground turmeric
    • 1 cup coconut milk
    • 1 teaspoon salt
    • 2 stalks lemongrass, bruised and tied into a knot
    • 3 pandan leaves, tied into a knot
    • 1 cup water

    Method

    1. 1

      Rinse the glutinous rice under cold water until the water runs mostly clear, then place in a large bowl.

    2. 2

      Dissolve the turmeric in 4 cups of water, pour over the rice, and soak at room temperature.

    3. 3

      Drain the soaked rice thoroughly in a colander, discarding the turmeric soaking liquid.

    4. 4

      Line a steamer basket with cheesecloth or banana leaf, spread the rice evenly, and nestle the lemongrass and pandan leaves into it.

    5. 5

      Steam the rice over boiling water, covered, until the grains turn translucent and slightly tender.

    6. 6

      Transfer the partially steamed rice to a large bowl, pour the coconut milk and salt over it, and toss gently with a fork until evenly coated.

    7. 7

      Let the rice rest to absorb the coconut milk before returning it to the steamer.

    8. 8

      Return the rice to the steamer basket, spreading it evenly, and steam again until fully tender and glossy.

    9. 9

      Remove the lemongrass and pandan leaves, fluff the rice with a fork, and transfer to a serving platter while warm.