INDONESIAN YELLOW RICE
This delicious Yellow Rice recipe (Nasi Kuning) is an Indonesian rice dish cooked with coconut milk and turmeric which imparts the distinctive yellow colour. It is often eaten during special events such as parties and opening ceremonies as a symbol of good fortune, wealth and dignity.
This recipe adds Pandan leaves and Kaffir Lime leaves which add the distinctive aroma and flavor. It doesn’t take much longer to cook than normal rice – so the added flavor and aroma are definitely worth it.
Yellow Rice is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelized in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters). It is common to serve nasi kuning with kerupuk udang (shrimp cracker) or emping chips and a decoratively cut cucumber and tomato.
INGREDIENTS (Serves 4)
2 cups of Jasmine Rice, rinced.
1 cup of Coconut Milk
2 ½ cups of water
1 Pandan leaf
1 tbsp. fresh Turmeric juice (1 tsp turmeric powder can be substituted)
1 lemon grass, cut and bruised.
3 kaffir lime leaves, destalked and torn. (alternatively 2 salam leaves can be used if available)
Salt to taste
1 tbsp vegetable oil
Heat the oil in the sauce pan over medium heat.
Add the pandan leaf, lemon grass and Kaffir Lime leaves.
Stir and cook through for 15-20 seconds to release the flavor. Add the rice and continue to cook for approximately 2 minutes.
Add the coconut milk and water. Add a pinch of salt to taste.
Once the rice is simmering, turn down the heat and simmer covered for about 20 minutes.
Remove the stalks and leaves prior to serving.
NUTRITION (per serve):
Fat: 3.2 g
Carbs: 28.0 g
Protein: 11.1 g