📝 About This Recipe
Nasi Kuning is a vibrant, festive Indonesian staple traditionally served during celebrations to symbolize good fortune and wealth. This aromatic rice is infused with the earthy warmth of fresh turmeric, the creaminess of coconut milk, and a bouquet of lemongrass and pandan leaves. Each grain is a masterpiece of flavor, offering a fragrant, savory experience that serves as the perfect centerpiece for any Southeast Asian feast.
🥗 Ingredients
The Rice Base
- 3 cups Jasmine Rice (long-grain, rinsed until water runs clear)
- 400 ml Coconut Milk (full-fat for best flavor)
- 1.5 cups Water or Chicken Stock (adjust based on rice type)
Aromatics and Color
- 3 inches Fresh Turmeric (peeled and finely grated (or 2 tsp powder))
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3-4 pieces Salam Leaves (Indonesian bay leaves (substitute with regular bay leaves))
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Pandan Leaf (tied into a knot)
- 1 inch Galangal (sliced into rounds and bruised)
- 1.5 teaspoons Salt (to taste)
Traditional Garnishes
- 4-5 pieces Shallots (thinly sliced and fried until crispy (Bawang Goreng))
- 1 piece Cucumber (sliced into rounds)
- 2 pieces Eggs (made into a thin omelet and shredded)
- 1 handful Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Thoroughly rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and ensures the grains stay fluffy rather than sticky.
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2
If using fresh turmeric, grate it finely. To extract the maximum color, mix the grated turmeric with 2 tablespoons of water and strain the liquid through a fine-mesh sieve into a bowl, discarding the pulp.
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3
Prepare the aromatics: Peel the outer layers of the lemongrass, bruise the white part with the back of a knife, and tie it into a knot. Bruise the galangal and tear the lime leaves.
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4
In a large heavy-bottomed pot or a rice cooker inner pot, combine the rinsed rice, coconut milk, water (or stock), and the turmeric liquid.
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5
Add the lemongrass, salam leaves, kaffir lime leaves, pandan leaf, galangal, and salt to the pot. Stir gently to ensure the turmeric color is evenly distributed.
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6
If using a stovetop: Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from scorching at the bottom.
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7
Once boiling, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes.
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8
If using a rice cooker: Simply set it to the 'Normal' or 'White Rice' cycle and let it work its magic.
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9
Once the cooking time is up (or the rice cooker switches to 'Warm'), do not open the lid. Let the rice steam undisturbed for at least 10-15 minutes. This is crucial for the perfect texture.
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10
While the rice steams, prepare the garnishes. Fry the sliced shallots until golden brown and slice the omelet into thin ribbons.
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11
Open the lid and carefully remove the lemongrass, leaves, and galangal pieces. Use a fork to gently fluff the rice, being careful not to mash the grains.
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12
Transfer the rice to a serving platter. For a traditional look, pack the rice into a cone-shaped mold (Tumpeng) before placing it on the plate.
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13
Garnish generously with the fried shallots, omelet strips, and cucumber slices. Serve immediately while warm.
💡 Chef's Tips
Always use fresh turmeric if possible; the flavor is more floral and the color more vibrant than powder. Don't skip the resting period after cooking; it allows the moisture to redistribute, preventing the rice from being mushy. If the rice is still a bit hard after the water is absorbed, add 2-3 tablespoons of hot water and steam for another 5 minutes. To prevent your hands from staining yellow, wear gloves when handling fresh turmeric. For an even richer flavor, use half chicken stock and half coconut milk as your liquid base.
🍽️ Serving Suggestions
Serve with Ayam Goreng (Indonesian Fried Chicken) for a protein-packed meal. Pair with Sambal Goreng Ati (spicy liver and potatoes) for a truly authentic experience. Add a side of Perkedel (Indonesian potato fritters) for extra texture. Serve with a side of spicy Sambal Terasi (shrimp paste chili sauce) for those who love heat. Accompanied by a tall glass of iced Es Teh (Indonesian sweet tea).