Nasi kuning literally translates to 'yellow rice'.
This dish originated from the Java island in Indonesia.
The rice is cooked in coconut milk and a variety of spices and aromatics. And one of the spices used is turmeric, which is what gives this rice dish its beautiful yellow colour!
You would normally find nasi kuning served in a cone shape along with a large selection of side dishes in special events, such as birthday parties and opening ceremonies, as it symbolises good fortune and wealth.
To make nasi kuning, you would traditionally soak the uncooked rice in all of the spices overnight! You would then cook it in a big pot until the rice fully absorbs all of the coconut milk and water.
But today, I am going to show you how to make this in my trustee rice cooker! This will only take 15 to 20 minutes. So much less time and effort but still maximum flavour!
You are going to need:
- 2 Kaffir Lime Leaves
- 2 Bay Leaves
- 1 Stalk of Lemongrass (white part only, bashed and cut into thirds)
- 50 gr Coconut Cream Powder
- 2 tsp Turmeric Powder
- 1 tsp Galangal Powder
- 1 tsp of Salt
- 650 gr Uncooked White Rice
- 1,080 gr Cold Water
Method:
- Wash the rice, drain well and place it into your rice cooker insert.
- Add the water, coconut cream powder, turmeric, galangal and give it a thorough mix.
- Then add your salt, kaffir lime leaves, bay leaves and lemon grass. Give it a good final mix.
- Cook it in the rice cooker.
- Once cooked, leave the rice cooker on and do not open the lid for 5 minutes. This will ensure all of the liquid gets absorbed by the rice.
- After 5 minutes, open the lid and fluff up the rice.
- Serve the rice along with other side dishes.
