Yellow Turmeric Rice
Origin: Java Island
- 500 g long grain rice, washed
- 2 pc salam or bay leaves
- 2 stem lemon grass, outer leaves discarded, bruised
- 5 pc kaffir lime leaves, discard rib of the leaf
- 2 tsp ground turmeric
- 1 pc pandan leaf, knotted
- 1 cm galangale, bruised or sliced
- half of a lime
- 900 ml thin coconut milk (200 ml thick coconut milk mix with 600-700 ml warm water)
- 1 tsp salt or to taste
Yellow Turmeric Rice
- ash the rice with cold water and change the water until the water is clear. Put it in a rice cooker bowl (if you wash it elsewhere).
- Add galangale, kaffir lime leaves, bay leaves, lemongrass and pandan leaves onto the bowl. Put aside.
- Put 2 tsp ground turmeric/turmeric powder in a small bowl or glass.
- Add enough cold water (approx. 50 ml/3 tbsp) and stir to mix.
- Add turmeric mixture onto coconut milk and stir well with a whisk to obtain a homogeneous mixture.
- Add salt, stir until the salt dissolves.
- Add the yellow coconut milk into the rice cooker's bowl that's already filled with rice and herbs.
- Stir well to mix rice and yellow coconut milk.
- Put the cover and switch on the rice cooker. Cook until the liquid is driven-off but the rice isn't yet fully cooked (It takes about 12 minutes)
- Remove the herbs from the bowl. (You may discard or keep them for next step)
- Squeeze a half of lime onto the rice. (Don't add the whole lime juice otherwise the rice will taste so sour)
- With a help of large/rice spoon, stir well the rice and lime juice to mix evenly.
- Put the cover and continue to cook until the rice cooker automatically switch to the "keep warm" mode and the rice is done/well cooked.
- Important Tips: If the rice cooker button is switched off but the rice hasn't completely cooked, don't be panic. Just add 100 ml of hot water, stir well and press the rice cooker button to continue the cooking process until the rice is completely cooked.
- The amount of coconut milk can be varied depends on the thickness of the coconut milk and the type of rice you use.
- Don't use very thick coconut milk, otherwise the rice won't be fully cooked, though the rice cooker button has switched off.
- Observe and know well the character of the rice you use, it is better to add lesser liquid/coconut milk and adjust it later by adding hot water if necessary, rather than adding too much liquid (water or coconut milk) which causes the rice becomes mushy.
- Ideal Indonesiaan Nasi Kuning should be a bit dry and grainy not soft-mushy rice.
- If you don't have a rice cooker, just cook it in conventional way. First heat the yellow coconut mixture with the herbs seasoning over medium heat and bring to boil. Strain and discard the herbs. Transfer the coconut milk and rice into a deep saucepan and cook over medium heat until the liquid is being absorbed/driven off and the rice is half cooked. Stir continuously to prevent burning. Then steam the rice with a steamer until fully cooked.
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