Monday, April 21, 2014

Indonesian yellow rice (nasi kuning)


This is an easy, fragrant rice dish from Indonesia that will add a burst of colour to your meal. Unlike Mexican yellow rice, where the yellow comes from saffron,nasi kuning (meaning yellow rice) gets its yellow from turmeric, the ayurvedic superstar root!

OLYMPUS DIGITAL CAMERAThis recipe is for 6-8 servings.
  • 2 cups long-grain rice, washed
  • 2 cups coconut milk
  • 2 cup water
  • 2 stalk lemon grass, knotted together
  • 1 tablespoons turmeric (chopped, or powdered)
  • 1 inch knob of ginger, chopped
  • 1 tablespoon salt
 Method:

Add all ingredients to a rice cooker and simmer until ready.  If using a soup pot, add all the ingredients, bring to a boil, and then lower temperature to a light simmer until all the liquid has been absorbed and the rice is soft.  Each grain of rice will infuse with flavour and colour, especially from the lemongrass knot.
Remove from heat and discard the lemongrass stem.
*I used WAY more turmeric in photo above, which resulted in a deep orange.  Usually nasi kuning is a sunny yellow.

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