Nasi Kuning (Fragrant Yellow Rice)

My absolute favorite way of making cooked rice: Nasi Kuning. This fragrant Indonesian yellow rice perfectly accompany a wide range of Indonesian dishes. Traditionally, this rice is served at special occasions - it's festive rice! You can make this nasi kuning recipe without a rice cooker. Just use a large pot. Let's go!

Step 1
Rinse the rice under cold water until the water runs clear. Drain well and set aside.

Step 2
In a large pot, combine the coconut milk, pandan leaves (if using), bruised lemongrass stalk, kaffir lime leaves, ground turmeric. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the turmeric powder and salt.‍‍

Step 3
Once the coconut milk mixture is simmering, add the rinsed rice to the pot. Stir well to combine, making sure the rice is evenly coated with the coconut milk mixture. Pour water into the pot until it reaches a level that's approximately one finger joint lower than the level of the rice in the pot. This method helps ensure that you add the right amount of water for cooking the rice to the desired consistency.‍‍

Step 4
Cover the pot with a lid and reduce the heat to low. Let the rice simmer gently according packaging, or until the liquid is absorbed and the rice is cooked through. Avoid stirring the rice too much during cooking to prevent it from becoming mushy.‍‍

Step 5
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 10 minutes. This allows the steam to redistribute evenly, resulting in fluffy rice.‍‍

Step 6
After resting, remove the pandan leaf, lemongrass stalk, and kaffir lime leaves from the rice. Fluff the rice gently with a fork to separate the grains.

Chef's Tip
Serve this nasi kuning recipe with other indonesian recipes like: beef rendang, sticky tempeh, gado gado or sambal goreng telor