Skip to main content

Yellow Rice (Nasi Kuning) Recipe

Yellow Rice (Nasi Kuning) Recipe


Nasi Kuning, or Yellow Rice, is a traditional Indonesian dish with deep cultural significance. Its vibrant yellow color comes from turmeric, which not only gives the dish its distinctive hue but also adds a warm, earthy flavor. Nasi Kuning is often served during special occasions such as birthdays, weddings, and religious ceremonies, symbolizing prosperity and good fortune. It is typically presented in a cone-shaped arrangement, known as tumpeng, and is surrounded by various side dishes that complement its flavor.

The tradition of Nasi Kuning dates back to ancient Javanese culture, where rice was considered a sacred and important food. The practice of serving yellow rice in a ceremonial manner reflects the high value placed on rice in Indonesian society and its role in both daily life and spiritual practices.

Recipe:

Ingredients:

  • 2 cups jasmine rice
  • 2 cups coconut milk
  • 1 cup water
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt
  • 2 lemongrass stalks, bruised
  • 3 kaffir lime leaves, torn
  • 2 bay leaves
  • 3 cloves of garlic, minced
  • 1 shallot, minced
  • 1 tablespoon vegetable oil

Instructions:

  1. Prepare the Rice:

    • Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.

  2. Cook the Aromatics:

    • In a medium saucepan, heat the vegetable oil over medium heat. Add the minced garlic and shallot. Sauté until fragrant and lightly golden.

  3. Combine Ingredients:

    • Add the turmeric powder to the saucepan and stir well to combine with the garlic and shallot mixture. Cook for about 1 minute to release the flavors.
    • Pour in the coconut milk and water, stirring to combine.

  4. Add Rice and Seasonings:

    • Add the rinsed rice to the saucepan, along with the lemongrass stalks, kaffir lime leaves, and bay leaves. Stir in the salt.

  5. Cook the Rice:

    • Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and simmer for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid. Avoid stirring too often, as this can make the rice sticky.

  6. Let It Sit:

    • Once the rice is cooked, remove it from the heat and let it sit covered for 10 minutes. This helps the rice firm up and makes it easier to serve.

  7. Serve:

    • Fluff the rice with a fork and transfer it to a serving dish. For traditional presentation, shape the rice into a cone (using a mold if necessary) and garnish with side dishes such as fried chicken, tempeh, and vegetables.

Nasi Kuning is not just a dish; it is a reflection of Indonesian culture and traditions, celebrating the beauty and importance of rice in the country’s culinary heritage.

Labels:

Comments

Post a Comment

Popular posts from this blog

The Largest Islands in Indonesia: From Largest to Smallest

Indonesia, an archipelago in Southeast Asia, is the world's largest island country, consisting of more than 17,000 islands. These islands vary greatly in size, from massive landmasses like Sumatra and Borneo to tiny islets scattered across the oceans. Here's a detailed look at the largest islands in Indonesia, ranked from the largest to the smallest. 1. New Guinea (Papua) Area : Approximately 785,753 square kilometers (Indonesian portion: 421,981 square kilometers) Description : New Guinea, known as Papua in Indonesia, is the second-largest island in the world after Greenland. It is shared between Indonesia and Papua New Guinea. The Indonesian part comprises the provinces of Papua, West Papua, South Papua, Central Papua, and Highland Papua. The island is famous for its diverse cultures and rich biodiversity, with dense rainforests, rugged mountain ranges, and a significant number of endemic species. 2. Borneo (Kalimantan) Area : Approximately 748,168 square kilometers (Indonesi...
Post a Comment
Read more

Recipe: Nasi Bebek (Duck Rice)

### Recipe: Nasi Bebek (Duck Rice) ### History of Nasi Bebek Nasi Bebek, which translates to "Duck Rice," is a traditional Indonesian dish that showcases the rich flavors of Indonesian cuisine. Its origins are closely tied to the culinary practices of Java, particularly in regions known for their elaborate and flavorful dishes. The dish typically features tender, roasted or braised duck served with aromatic jasmine rice and accompanied by fresh vegetables and herbs. The preparation of Nasi Bebek reflects the influence of Chinese and Indonesian culinary traditions. The use of soy sauce, garlic, and ginger in the marinade demonstrates Chinese influence, while the incorporation of local spices and herbs highlights Indonesian flavors. Historically, duck has been a popular choice in Indonesian cuisine, often prepared for special occasions and festive gatherings due to its rich flavor and texture. Over time, Nasi Bebek has evolved and been adapted in various regions of Indonesia, w...
Post a Comment
Read more

Angklung

Angklung is a musical instrument made out of two bamboo tubes attached to a bamboo frame. The tubes are carved so that they have a resonant pitch when struck. The two tubes are tuned to octaves. The base of the frame is held with one hand while the other hand shakes the instrument rapidly from side to side.  This causes a rapidly repeating note to sound. Thus each of three or more angklung performers in an ensemble will play just one note and together complete melodies are produced. Angklung is popular throughout Southeast Asia, but originated from Indonesia (used and played by the Sundanese since the ancient times).
Post a Comment
Read more