Yellow Coconut Rice (Nasi Kuning)

Name: Yellow Coconut Rice (Nasi Kuning)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 2½ teaspoons ground turmeric; 1 teaspoon salt; 1 cup warm water; 1½ cups coconut milk; 1 plump stalk lemongrass (bruised and tied into a knot); 1 salam leaf; 4 kaffir lime leaves (crumpled); 2½ cups long-grain rice; 2 cups water; Fried shallots (for garnish)

Indonesian yellow coconut rice tinted golden with turmeric powder and simmered with lemongrass, coconut milk, and aromatic spices, traditionally served in an inverted cone shape.

35 min

Easy

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Ingredients

ground turmeric 2½ teaspoons

salt 1 teaspoon

warm water 1 cup

coconut milk 1½ cups

lemongrass (bruised and tied into a knot) 1 plump stalk

salam leaf 1

kaffir lime leaves (crumpled) 4

long-grain rice 2½ cups

water 2 cups

Fried shallots (for garnish)

Instructions

Prepare Turmeric Water

Dissolve the turmeric and salt in the warm water.

Cook Rice

In a large pot, bring the coconut milk, lemongrass, salam leaf, and kaffir lime leaves to a gentle boil over medium-high heat. Reduce the heat to medium-low. Add the turmeric water. Tip the rice into the pot and add the water. Bring to a gentle boil, stirring occasionally. Simmer uncovered until the liquid has just been absorbed, about 10 minutes. Reduce the heat to low. Cover and cook for 15 to 20 minutes, or until the rice is tender but not mushy; the rice grains should still be separated. If the rice is still hard, make a well in the center of the pot, add a little water, and cook a few more minutes.

Fluff and Rest

Halfway through the estimated cooking time, gently fluff the rice with a fork or chopsticks.

Serve

Let the rice cool. Fish out the lemongrass, salam leaf, and lime leaves and discard. On a large serving platter, mound the rice into the shape of an inverted cone. Garnish with fried shallots.