Festive Yellow Rice, 'Nasi Kuning'
An aromatic rice, Indonesian style.
We recommend serving this with kacang panjang kecap (long beans in sweet soy sauce).
For 4 Person(s)
- 3 Fresh Pandan Leaves, or a few drops of pandan esssence
- 2 Stalks Fresh Lemongrass
- 2 Cups Jasmine Rice
- 1 1/2 Teaspoon Turmeric Powder
- 4 Fresh Kaffir Lime Leaves, roughly shredded into a few pieces per leaf
- 1 Cup Coconut Milk
Method for Festive Yellow Rice, 'Nasi Kuning'
If using fresh pandan leaves, tie each leaf in 3-4 knots and set aside. Remove and discard outer leaves of fresh lemongrass stalks, then bruise the lemongrass by whacking it hard with the back of a cleaver or the corner of a soup can. After the stalks are slightly shredded and flexible, tie each in a knot and set aside.
Rinse uncooked jasmine rice a few times, until the water is just slightly cloudy, then drain. Put turmeric and 1 1/2 cups water in a small bowl, stir to combine. Add turmeric water, pandan, lemongrass, coconut milk, kaffir lime leaves, and salt to taste to rice cooker. Stir well and cook. Transfer rice to a serving bowl, fluff it gently with a fork. Enjoy!