Vegetarian Nasi Kuning
Infused with layers of aromatic Southeast Asian flavors, Vegetarian Nasi Kuning is a vibrant twist on the traditional Indonesian yellow rice. This recipe combines long-grain rice with creamy coconut milk and earthy turmeric, creating its signature golden hue while delivering rich, comforting flavors. Enhanced with fragrant lemongrass, bay leaves, kaffir lime leaves, and galangal, this dish is a sensory delight that’s both satisfying and wholesome. Perfectly cooked to tender perfection, the rice features a subtle sweetness and an intriguing depth of spice. Quick to prepare in under an hour, Vegetarian Nasi Kuning pairs effortlessly with roasted vegetables or a fresh salad, making it an ideal centerpiece for a vegetarian feast. Whether served as a standalone entrée or alongside other dishes, this golden rice is sure to steal the spotlight at your table.
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon turmeric powder
- 1 lemongrass stalk
- 2 bay leaves
- 3 kaffir lime leaves
- 1 teaspoon salt
- 1 inch galangal
- 1 shallot
- 2 tablespoons vegetable oil
Instructions
Rinse the long-grain rice under cold running water until the water runs clear. Drain well.
Thinly slice the shallot and set aside.
Bruise the lemongrass stalk by using the back of a knife to slightly crush it, helping release its flavor. Cut it into large sections for easy removal later.
Peel and slice the galangal into thin pieces.
In a medium saucepan over medium heat, add vegetable oil. Once hot, add the shallot slices and sauté until translucent and fragrant, about 3-4 minutes.
Add bruised lemongrass, bay leaves, kaffir lime leaves, and sliced galangal to the saucepan. Sauté briefly for another 2 minutes to release their aromatic properties.
Add the rinsed rice to the saucepan and stir well to coat the rice with the fragrant oil and spices.
Pour in the coconut milk and water. Add turmeric powder and salt. Stir to mix well.
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for about 20 minutes or until the rice is fully cooked and tender. Do not lift the lid during this time.
After 20 minutes, remove the saucepan from heat and let it sit, still covered, for an additional 10 minutes to allow the steam to finish cooking the rice.
Remove the lid, fluff the rice with a fork, and discard the lemongrass, bay leaves, kaffir lime leaves, and galangal slices.
Serve the Vegetarian Nasi Kuning warm as a main dish or as an accompaniment to a variety of other vegetable dishes.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 20.5 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 575 mg | 12% | |
*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.
