Yellow Rice (Nasi Kuning)

Yellow Rice (Nasi Kuning)

Fragrant turmeric-infused rice simmered in coconut milk with lemongrass and bay leaves.

Total 45 min Makes 6 servings Calories 290/serving

Dietary

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

Allergens

Tree nuts

Nasi kuning is an Indonesian festive rice dish colored golden with turmeric and enriched with coconut milk, lemongrass, and aromatic leaves. The rice turns tender and fragrant, traditionally shaped into a cone and served with an array of side dishes for celebrations. It also works well as a simple side for grilled meats or vegetables on any weeknight.

Ingredients

  • 2 cups long-grain white rice, rinsed
  • 1 cup coconut milk
  • 1 1/4 cups water
  • 2 teaspoons ground turmeric
  • 1 stalk lemongrass, bruised and tied into a knot
  • 2 bay leaves
  • 2 kaffir lime leaves
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, smashed
  • 2 slices fresh galangal

Method

  1. Rinse the rice in cold water two to three times until the water runs mostly clear, then drain well.

  2. In a bowl, whisk the turmeric into the coconut milk and water until evenly dissolved.

  3. Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the garlic and galangal until fragrant, about 1 minute.

  4. Add the rinsed rice, lemongrass, bay leaves, kaffir lime leaves, and salt, stirring to coat the rice in the oil and aromatics.

  5. Pour in the turmeric coconut milk mixture and stir well, scraping the bottom of the pan to combine evenly.

  6. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender.

  7. Remove the pan from the heat and let the rice stand, covered, to finish steaming.

  8. Remove the lemongrass, bay leaves, and lime leaves, then fluff the rice gently with a fork before serving.

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    Yellow Rice (Nasi Kuning)

    Nasi kuning is an Indonesian festive rice dish colored golden with turmeric and enriched with coconut milk, lemongrass, and aromatic leaves. The rice turns tender and fragrant, traditionally shaped into a cone and served with an array of side dishes for celebrations. It also works well as a simple side for grilled meats or vegetables on any weeknight.

    45 min 6 servings 290 cal

    Ingredients

    • 2 cups long-grain white rice, rinsed
    • 1 cup coconut milk
    • 1 1/4 cups water
    • 2 teaspoons ground turmeric
    • 1 stalk lemongrass, bruised and tied into a knot
    • 2 bay leaves
    • 2 kaffir lime leaves
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, smashed
    • 2 slices fresh galangal

    Method

    1. 1

      Rinse the rice in cold water two to three times until the water runs mostly clear, then drain well.

    2. 2

      In a bowl, whisk the turmeric into the coconut milk and water until evenly dissolved.

    3. 3

      Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the garlic and galangal until fragrant, about 1 minute.

    4. 4

      Add the rinsed rice, lemongrass, bay leaves, kaffir lime leaves, and salt, stirring to coat the rice in the oil and aromatics.

    5. 5

      Pour in the turmeric coconut milk mixture and stir well, scraping the bottom of the pan to combine evenly.

    6. 6

      Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender.

    7. 7

      Remove the pan from the heat and let the rice stand, covered, to finish steaming.

    8. 8

      Remove the lemongrass, bay leaves, and lime leaves, then fluff the rice gently with a fork before serving.