Indonesian Yellow Rice Nasi Kuning

Alright, let's get down to it. Nasi Kuning, or Indonesian Yellow Rice, is a staple for celebrations and just plain deliciousness. This recipe will give you a vibrant, fragrant batch perfect for accompanying rendang, ayam goreng, or just a good sambal.

Recipe: Authentic Indonesian Nasi Kuning (Yellow Rice)

Yields: 6-8 servings Prep Time: 20 minutes Cook Time: 45 minutes (including soaking time)

Ingredients:

• Rice:
  • 3 cups long-grain rice (Jasmine or Basmati work well)
  • 3 cups unsweetened coconut milk (full-fat preferred for richness)
  • 1 cup water
• Spice Paste (Bumbu):
  • 6 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2-inch piece of fresh turmeric root, peeled and roughly chopped (or 2 tablespoons ground turmeric)
  • 1-inch piece of ginger, peeled and roughly chopped
  • 1 stalk lemongrass, white part only, bruised (smash it with the back of your knife)
  • 1 teaspoon coriander seeds, toasted lightly in a dry pan (optional, but enhances the flavor)
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon salt (or to taste)
• Aromatics:
  • 2 bay leaves
  • 3 kaffir lime leaves (Jeruk Purut), torn slightly to release aroma
  • 1 stalk lemongrass, white part only, bruised (keep this separate from the spice paste lemongrass)

Equipment:

• Rice cooker (preferred for even cooking) or large pot with a tight-fitting lid
• Food processor or blender
• Large bowl for soaking rice

Instructions:

1. Rice Preparation: Rinse the rice thoroughly under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Soak the rice in water for at least 30 minutes, preferably longer (up to 1 hour). This hydrates the rice for a more even cook. Drain well after soaking.

2. Spice Paste (Bumbu): Combine shallots, garlic, turmeric (or ground turmeric), ginger, coriander seeds (if using), white pepper, and salt in a food processor or blender. Process until a smooth paste forms. Add a tablespoon or two of water if needed to help the mixture blend.

3. Combine Ingredients: In your rice cooker or large pot, combine the drained rice, coconut milk, water, spice paste, bay leaves, kaffir lime leaves, and the whole bruised lemongrass stalk (the second stalk - not the one that was blended). Stir well to ensure the rice is evenly coated with the spice paste.

4. Cooking (Rice Cooker): If using a rice cooker, simply close the lid and turn it on. It will automatically switch to "warm" when done.

5. Cooking (Stovetop): If using a pot on the stovetop, bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is cooked through. Important: Do not lift the lid during the cooking process to avoid releasing steam and uneven cooking.

6. Resting: Once cooked, whether in a rice cooker or on the stovetop, let the rice rest, covered, for 10-15 minutes. This allows the steam to redistribute and the rice grains to fully separate.

7. Fluff and Serve: After resting, fluff the rice gently with a fork to separate the grains. Remove the bay leaves, kaffir lime leaves, and lemongrass stalks before serving.

8. Serving Suggestions: Nasi Kuning is traditionally served with a variety of side dishes, such as:

   • Rendang: Slow-cooked beef in a rich coconut curry sauce.
   • Ayam Goreng: Indonesian fried chicken.
   • Sambal: Chili sauce (various types).
   • Telur Balado: Eggs in a spicy chili sauce.
   • Kering Tempe: Crispy, sweet and spicy fermented soybean cakes.
   • Serundeng: Toasted coconut flakes.
   • Cucumber and Tomato slices: For a refreshing contrast.

Chef's Notes:

• Turmeric: Fresh turmeric provides the most vibrant color and flavor. If using ground turmeric, adjust the amount to achieve your desired color intensity.
• Coconut Milk: Using full-fat coconut milk is recommended for a richer, more flavorful rice. You can use light coconut milk, but the flavor will be less intense.
• Sweet Rice Option: For a slightly sweeter Nasi Kuning, add 1-2 tablespoons of sugar to the rice mixture before cooking. This is common in some regional variations.
• Storage: Nasi Kuning can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or steamer.

Important Considerations:

• Rice Cooker vs. Stovetop: While I personally prefer using a rice cooker for consistent results, the stovetop method works just fine. The key is to use low heat and a tight-fitting lid.
• Adjust to Taste: The amount of salt in the recipe is a starting point. Taste the cooking liquid before cooking and adjust the salt to your preference.
• Aromatics: Don't skip the aromatics! The bay leaves, kaffir lime leaves, and lemongrass add layers of fragrance and complexity to the rice.

Enjoy! Selamat Makan! (Enjoy your meal!)