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Nasi Kuning
Nasi kuning is a fragrant Indonesian yellow rice dish cooked with turmeric, coconut milk, lemongrass, and aromatic spices. Its golden color symbolizes celebration and prosperity, making it a popular dish for festive occasions. Serve it with fried rendang.
Ingredients
Main
- 400 g basmati rice
- 2 pandan leaves
- 2 Tbsp ghee
- 1/4 tsp ground turmeric
- 550 ml water
- 200 ml coconut milk
- 1 tsp salt
- 2 lime leaves
- 1 lemon grass
Aromatics
- 1 medium onion
- 2 cloves garlic
- 2.5 cm ginger
Whole spcies
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 2 cardamom pods
Instructions
Main
- Heat the ghee on medium heat and fry the dry spices for 30 seconds. So that's the cinnamon, star anise, cloves and cardamom.
- Add the onion and fry for a minute, then add the garlic and ginger and fry for another minute.
- Tip in the rice, along with the turmeric. Stir well to toast the rice.
- Drop in the pandan leaves, lime leaver and lemon grass if using. Pour in the water, the milk and add salt. Bring everything to a boil on medium-high heat. Leave the rice to cook at this heat, uncovered, until the water has been absorbed, and you start to see little holes appearing on the surface of the rice. Then, cover the saucepan, and reduce the heat to the lowest setting. Cook for 12 minutes.
- 680 ml water,1 tsp salt,70 ml evaporated milk
- At the 12 minute mark, the rice should be cooked. Take it off the heat and let the rice rest (without taking the lid off) for 5 minutes.
- Or just put everything in a rice cooker
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