Nasi Kuning
Transform your mealtime into a vibrant culinary journey with **Nasi Kuning**, Indonesia's famed golden turmeric rice. This fragrant dish gets its signature hue and aroma from turmeric powder, combined with the rich creaminess of coconut milk and the subtle citrusy notes of kaffir lime leaves. Infused with lemongrass, bay leaf, and a touch of shallot, every grain of jasmine rice is a celebration of bold, aromatic flavors. Easy to prepare in under 40 minutes, Nasi Kuning is perfect as a side dish or a show-stopping centerpiece when paired with accompaniments like fried chicken, hard-boiled eggs, and sambal. Whether for a special occasion or a cozy dinner, this gluten-free and dairy-free recipe delivers a taste of Indonesia’s rich traditions straight to your table.
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Recipe Information
Ingredients
- 2 cups Long-grain jasmine rice
- 400 ml Coconut milk
- 1 cup Water
- 1 teaspoon Turmeric powder
- 2 Kaffir lime leaves
- 1 Lemongrass stalk
- 1 Bay leaf
- 1 teaspoon Salt
- 1 Shallot
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then drain well.
Chop the shallot finely and set aside.
Bruise the lemongrass stalk by gently smashing it with the back of a knife to release its aroma.
In a medium saucepan, combine the coconut milk, water, turmeric powder, kaffir lime leaves, bruised lemongrass, bay leaf, and salt. Add in the chopped shallot.
Stir the mixture well and bring it to a gentle simmer over medium heat.
Add the rinsed and drained rice to the saucepan, stirring to ensure even distribution of ingredients.
Cover the saucepan with a lid, reduce the heat to low, and let the rice cook for about 20-25 minutes, or until the liquid is absorbed and the rice is tender.
Remove the saucepan from heat and let it sit covered for another 5 minutes to finish cooking in its own steam.
Discard the lemongrass stalk, kaffir lime leaves, and bay leaf before serving.
Fluff the rice with a fork and serve warm as a side dish or a main dish with other accompaniments such as fried chicken, boiled eggs, and sambal.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 31.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 704 mg | 15% | |
*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.
