Indonesian Yellow Rice
Transform your dinner table into a fragrant culinary escape with Indonesian Yellow Rice, or "Nasi Kuning," a vibrant and flavorful dish steeped in tradition. Infused with the golden hue of turmeric and the creamy richness of coconut milk, this rice is elevated by aromatic additions like bruised lemongrass, bay leaves, and optional kaffir lime leaves for an authentic Southeast Asian touch. Perfectly cooked to fluffy perfection, this dish captures an irresistible balance of savory and fragrant flavors, making it the ideal complement to bold Indonesian favorites like rendang or grilled satay. Quick to prepare with just 10 minutes of prep time, this crowd-pleasing recipe is your go-to for transforming simple long-grain rice into an unforgettable centerpiece.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain rice
- 1 teaspoon turmeric powder
- 1 cup coconut milk
- 2 cups water
- 1 whole (bruised and tied into a knot) lemongrass stalk
- 2 leaves (optional) kaffir lime leaves
- 1 teaspoon salt
- 2 leaves bay leaves
- 2 whole (thinly sliced) shallots
- 1 tablespoon vegetable oil
Instructions
Rinse the rice thoroughly under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy when cooked.
In a medium-sized pot or rice cooker, heat the vegetable oil over medium heat. Add the thinly sliced shallots and sauté for 2-3 minutes until fragrant and lightly golden.
Add the rinsed rice to the pot and stir gently to coat it in the oil and shallots.
Pour in the coconut milk, water, and turmeric powder. Stir to ensure the turmeric is evenly distributed, giving the rice its signature yellow color.
Add the bruised lemongrass stalk, bay leaves, and kaffir lime leaves (if using). Sprinkle in the salt and stir gently to combine.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and all the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam and fully absorb the flavors.
Discard the lemongrass, bay leaves, and kaffir lime leaves before fluffing the rice gently with a fork.
Serve warm as a standalone dish or as a side to complement your favorite Indonesian dishes like rendang or grilled chicken.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 18.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
