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| NASI KUNING - INDONESIAN YELLOW RICE |
Nasi Kuning - Indonesian Yellow Rice is a vibrant, richly flavoured tasty rice dish cooked with Coconut Milk, Turmeric and Local herbs like Lemon Leaves, Lemon Grass, Pandan Leaves & Bay Leaves. This is a popular Rice Dish from Indonesia but has a noteworthy influence of Sri Lankan Cuisine. Nasi Kuning also called as Nasi Kunyit is a fragrant rice dish which is vibrantly yellow and symbolises a pile of Gold in Indonesian culture. So it is a traditional custom to serve Nasi Kuning during festive occasions and special events.
This brightly yellow coloured Nasi Kuning is served in the form of a cone called Tumpeng. A cone-shaped out of a Banana Leaf. Nasi Kuning/Nasi Kunyit goes well with spicy side dishes like Rendang, Sambal, etc., I made this batch along with Beef Rendang, the aroma of both Nasi Kuning and Beef Rendang was wafting around the house. A combined smell of spices, local herbs & pandan leaves.
Though traditionally Nasi Kuning is slow-cooked in a steamer, I usually cook this rice dish in a Rice Cooker which is absolutely an easy and quick way of getting the job done. I have also given other methods of cooking this simple rice dish. What matters in every method is the perfect Rice Water Ratio.
Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes
HOW TO COOK NASI KUNING - INDONESIAN YELLOW RICE
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| NASI KUNING - INDONESIAN YELLOW RICE |
INGREDIENTS:
For Nasi Kuning:
Fragrant Rice - 2 CupsThick Coconut Milk - 1 Cup
Thin Coconut Milk - 11/2 Cup
Turmeric Powder - 1 Teaspoon
Pandan/Screwpine Leaves - 2 Leaves
Lemon Leaves -2 Leaves
Bay Leaf - 1 Leaf
Lemon Grass - 1 Stalk
Salt - To Taste
METHOD:
In a Sauce Pan:
- Clean and wash the rice until water runs clear or for 2-3 times.
- Place the rice in a saucepan big enough to hold the Rice & Coconut Milk.
- Add enough Coconut Milk/Water to cover the rice by a little over 3/4 inch above the rice.
- For 2 Cups of rice, I use just over 31/2 cups of Coconut Milk/Water.
- Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
- Add a dash of Salt to the above and Mix well.
- Keeping the saucepan uncovered, bring the rice to a boil.
- Once the Coconut Milk/Water begins to boil, lower the flame.
- Cover the pot and cook the rice on a low flame for about 15-20 minutes.
- Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
- Fluff up the Nasi Kuning with a fork or a chopstick before serving.
- Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
- Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.
Rice Cooker Method:
- Clean and wash the rice until water runs clear or for 2-3 times.
- Place 2 Cups of Fragrant Rice in the rice cooker
- Add 21/2 Cups of Coconut Milk/Water.
- Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
- Add a dash of Salt to the above and Mix well.
- Cover the Rice Cooker and turn it on.
- Cook until it automatically turns off.
- Leave the Rice Cooker in warm mode for another 5-10 minutes.
- Allow it to cool for few minutes.
- Fluff up the Nasi Kuning with a fork or a chopstick before serving.
- Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
- Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.
In Microwave:
- Clean and wash the rice until water runs clear or for 2-3 times.
- Place 2 Cups of Fragrant Rice in a Microwave safe Bowl with cover.
- Boil 23/4 Cups of Coconut Milk/Water on a low flame stirring continuously.
- Pour the hot Coconut Milk/Water to the fragrant Rice.
- Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
- Add a dash of Salt to the above and Mix well.
- Cover the bowl and cook on Micropower High for 5-7 minutes.
- Stir the Rice once and cook again on Micropower high for another 5-7 minutes or until the rice is cooked.
- Remove from the Microwave and leave it aside for few minutes to cool down.
- Fluff up the Nasi Kuning with a fork or a chopstick before serving.
- Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng* & finely chopped Bird's Eye Chillies over the Rice.
- Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.
NOTES:
- I have used Fragrant Rice for Nasi Kuning. Can use any other long grained Raw Rice variety for the purpose.
- I have used Thick and Thin Coconut Milk to cook Nasi Kuning.
- Using Coconut Milk while cooking the fragrant Rice yields a rich and flavourful Nasi Kuning recipe.
- Can substitute half the amount of Coconut Milk with Water.
- If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan/Kewra Essence to the Rice.
- Nasi Kuning goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.
*Serundeng is an Indonesian spicy fried coconut flake, which is made from sautéing grated coconut and is often used as a side dish to accompany rice.
