Turmeric and coconut milk rice cooked with lemongrass and bay leaf, traditionally served for celebrations across Indonesia.
Nasi kuning is Indonesia's festive yellow rice, its golden color and rich aroma coming from turmeric and coconut milk cooked together with the rice rather than added afterward as a garnish. Lemongrass, bay leaf and a knot of pandan leaf infuse the cooking liquid with a distinctly Southeast Asian fragrance, the rice absorbing all of it as it steams until tender and fluffy. Traditionally shaped into a cone (tumpeng) for celebrations, this everyday version serves it simply in a bowl topped with shredded chicken, fried shallots and a hard-boiled egg, keeping the festive flavor accessible for any meal.
Serves 4
Combine rinsed rice, coconut milk, water, turmeric, lemongrass, bay leaves and salt in a pot.
Bring to a boil, stirring once to dissolve the turmeric evenly.
Reduce heat, cover, and simmer 18 minutes until the liquid is absorbed.
Stir once at the very start to distribute the turmeric evenly, then avoid stirring again — this keeps the rice grains fluffy rather than gummy.
Remove from heat and let rest, covered, 10 minutes.
Remove lemongrass and bay leaves, fluff the rice, and serve topped with shredded chicken, fried shallots, hard-boiled egg and cucumber.
Stir the turmeric in evenly at the start, then avoid stirring again during cooking, which keeps the rice fluffy rather than gummy.
Bruise the lemongrass stalks with the back of a knife before adding them, which releases much more of their fragrant oils into the rice.
Use full-fat coconut milk for the richest flavor and best texture.
For celebrations, the rice is traditionally molded into a cone shape (tumpeng) and surrounded by an array of side dishes.
Adding a pandan leaf tied in a knot alongside the lemongrass gives extra traditional fragrance.
A vegetarian version tops the rice with fried tempeh and vegetables instead of chicken.
Refrigerate up to 3 days in an airtight container; reheat with a splash of water or coconut milk to restore moisture.
Nasi kuning is deeply tied to Indonesian celebrations and ceremonies, its golden color symbolizing prosperity and gold, and it's traditionally shaped into a cone called tumpeng for events like birthdays, weddings and religious observances.
Yes, ground turmeric works well and is more commonly used for this dish than fresh turmeric root.
A strip of lime zest can approximate some of its citrusy aroma, though the flavor won't be identical.
It was likely stirred too much during cooking — stir only once at the start to distribute the turmeric, then leave it undisturbed while it simmers.
Per serving (380g / 13.4 oz) · 4 servings total
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