Cook’s notes
Because the cooked dish resembles a mound of gold, nasi kuning is often served during festivals and celebratory occasions. But this home version is easy enough to make and enjoy any day of the year.
What’s so special about nasi kuning apart from its visual appeal anyway? Well, if the color is not enough to catch your attention, the oh-so-inviting aroma will convince you that this rice dish is so much more than its lovely hue. The fragrance will convince you to try it and, after the first mouthful, you’ll know you want more.
Just how does nasi kuning smell? Spectacularly Southeast Asian. There’s a whiff of sweetness from the pandan leaves and the coconut milk. Lemongrass provides citrusy undertones. Galangal has a piney coolness that refreshes. And then, there’s the incomparable aroma of kaffir lime leaves.
Nasi kuning is not a dish you’ll want to pair with soups or stews. It’s best when served with fried or grilled food. The latter, especially, because the smokiness will blend with the creamy and subtle sweetness of the rice, and cause a flavor explosion in the mouth.
So, nasi kuning is a looker, it smells fantastic and it tastes delicious. But just how easy is it to cook? If you have the right ingredients, cooking is a breeze.
Tip: Medium to long grain rice is recommended for making nasi kuning. If the rice grains are not fully cooked by the time the liquid has dried up, stir in a quarter cup of coconut milk, cover the pan once more and cook until the liquid has dried up and the rice grains are soft and creamy.
Indonesian yellow rice (nasi kuning)
Ingredients
- 1 cup medium to long-grain rice rinsed and drained well
- 2 cups coconut milk you may need more
- 1 stalk lemongrass tied into a knot
- 1 pandan leaf tied into a knot
- 1 pair kaffir lime leaves
- ¼ teaspoon chopped galangal
- ½ teaspoon salt
- 1 tablespoon tumeric powder
Instructions
- Dump the rinsed and drained rice in a pan and stir in the coconut milk.
- Add the lemongrass, pandan leaf, kaffir lime leaves, galangal, salt and turmeric, and stir to dissolve the turmeric powder in the coconut milk.
- Bring to a gentle boil, lower the heat and cover the pan.
- Cook until the rice has absorbed all the coconut milk.
- Fluff up the rice with a fork, cover the pan once more and leave to continue cooking in the residual heat for another five minutes.
- Serve hot.
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