Nasi Kuneng (Yellow Rice)
Submitted by Wana
Nasi kuning, Indonesian yellow rice cooked in coconut milk with turmeric, lemongrass, galangal, and bay leaf. A fragrant, golden ceremonial rice traditionally molded into a cone shape.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minNasi kuning is Indonesian ceremonial rice with a stunning golden color from turmeric and a fragrant, creamy richness from coconut milk. Once reserved for religious occasions, it’s still the centerpiece of special celebrations and pairs beautifully with satay.
The aromatics are what make this rice extraordinary. Lemongrass, galangal, and bay leaf simmer with the rice and infuse every grain with layers of citrusy, peppery, herbal flavor that plain rice can only dream about. They’re all removed before serving, leaving behind just the essence.
The recipe offers two finishing methods: steaming in the covered cooking pan or transferring to a colander for traditional Indonesian-style steaming. Both work, but the colander method produces slightly fluffier, more separate grains.
Pro Tips
- Stir the rice gently and only occasionally while the liquid absorbs. Aggressive stirring breaks the grains and makes the rice gummy.
- If you can’t find galangal, fresh ginger is the closest substitute, though the flavor is slightly different. Galangal is more piney and citrusy.
- Mound the finished rice into a cone shape on a platter for the traditional tumpeng presentation.
- Use full-fat coconut milk, not light. The fat is what gives each grain its silky coating.
Variations
- Add pandan leaves alongside the lemongrass for an extra layer of fragrance.
- Garnish the cone with fried shallots, shrimp crackers, and sliced cucumber for a festive spread.
- Substitute lemon zest if fresh lemongrass isn’t available.
Ingredients
Directions
Once reserved for religious ceremonies, nasi kuning is still served on special occasions in Indonesia.
This sweet and aromatic centerpiece of a dish is perfect with satay.
Cut lemon grass into pieces about 3” long and tie into a bundle.
In a 3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt, galangal, bay leaf, and citrus leaf.
Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer, uncovered, stirring gently every now and then, just until liquid is absorbed.
To finish cooking, steam according to one of the methods listed below.
To steam in cooking pan: cover pan, reduce heat to low, and cook until rice is tender (15-20 minutes).
Halfway thru estimated cooking time, gently fluff rice with 2 forks.
Remove and discard seasonings.
Transfer to a serving bowl or mound rice on a platter into a rounded cone.
To steam using traditional method: transfer rice and seasonings to a colander or steamer basket insert.
Into a large kettle, pour water to a depth or 1½ inches: bring to boil over high heat.
Place colander in kettle.
Cover and reduce heat, steam until rice is tender (about 20 minutes).
Remove and discard seasonings. Serve as noted above.
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