Indonesian golden turmeric rice — fragrant, warm, celebratory.
Nasi Kuning is Indonesia's iconic yellow rice dish — basmati or jasmine rice is cooked in coconut milk with turmeric, ginger, garlic, and spices until each grain is golden and fragrant. It's served at celebrations, weddings, and special occasions, representing warmth and community. The coconut milk keeps it tender and rich.
Serves 6
Heat oil. Add shallots, garlic, and ginger. Cook until fragrant, 2 minutes.
Add rice and stir to coat with oil. Toast 2 minutes.
Add coconut milk, water, turmeric, lemongrass, bay leaves, and salt. Stir well.
Bring to boil. Reduce heat to low, cover, and cook 18-20 minutes until rice is tender and liquid is absorbed.
Remove from heat. Let rest 5 minutes. Fluff with fork.
Transfer to serving dish. Garnish with cilantro and shallots.
Don't stir too much after cooking starts — let the rice cook undisturbed.
The rice should be moist but not mushy.
Add diced pineapple to the rice while cooking.
Top with fried shallots for extra crunch.
Best eaten fresh, but refrigerate up to 2 days and reheat gently.
Nasi Kuning is Indonesia's celebratory rice, served at weddings, holidays, and special family gatherings throughout the archipelago.
Too much liquid or overcooked. Use exact ratios and watch cooking time carefully.
Per serving (300g / 10.6 oz) · 6 servings total
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