Perak Nasi Kuning (Turmeric Rice)

About This Recipe

Nasi kuning (yellow rice) is a festive dish found throughout Malaysia, but Perak's version is renowned for its aromatic, delicate flavor. Rice is cooked in coconut milk infused with turmeric, lemongrass, and pandan leaves, creating rice with a subtle yellow hue, floral aroma, and creamy texture. It's often served at celebrations and special gatherings, alongside curries, sambal, and condiments. The beauty is in the simplicity — the rice is flavorful enough to eat on its own but pairs perfectly with rich curries. Rooted in the everyday cooking of Malaysian kitchens, Perak Nasi Kuning (Turmeric Rice) balances technique and tradition: the jasmine or long-grain white rice is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the jasmine or long-grain white rice, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 2 cupsjasmine or long-grain white rice
• 300 mlcoconut milk
• 400 mlwater or chicken stock
• 2 tspground turmeric
• 2 stalkslemongrass, bruised
• 3 leavespandan leaves (optional)
• 1 tspsalt
• 2 tbspghee or butter
• 4 clovesgarlic, minced

Instructions

1. 1

   Rinse rice

   Rinse rice under cold water until water runs clear. Drain well.

2. 2

   Sauté aromatics

   Heat ghee in a rice cooker or pot. Fry minced garlic for 20 seconds. Add turmeric and fry for 10 more seconds until fragrant.

3. 3

   Cook rice

   Add drained rice to the pot. Stir to coat with oil and turmeric. Add lemongrass, pandan leaves, and salt. Pour in water and coconut milk.

4. 4

   Steam

   Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed and rice is tender.

5. 5

   Rest and serve

   Let rice rest, covered, for 5 minutes. Fluff with a fork. Remove lemongrass and pandan leaves. Serve hot.

Variations

• •

  Add roasted cashews or peanuts for texture

• •

  Mix in fried shallots after cooking

• •

  Add corn kernels or peas

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten fresh. Refrigerate leftovers up to 3 days and reheat gently with a splash of water.

Frequently Asked Questions