Nasi Kuning - Festive Yellow Rice. Indonesian Rice With Pandan
This is an easy recipe for a traditional Indonisian style festive rice. The key flavours are lemongrass, coconut & pandan. This recipe is from 'Recipes from our Thai kitchen'. Nasi Kuning goes perfectly with 'kacang panjang kecap' (long beans in sweet soy sauce).
SERVES 3 -4
- 3 fresh pandan leaves (or 3 drops of pandan extract or paste)
- 2 stalks fresh lemongrass
- 2 cups jasmine rice
- 1 1/2 teaspoons turmeric powder
- 1 cup coconut milk
- 3-4 fresh kaffir lime leaves, roughly shredded
If using fresh pandan leaves, tie each leaf in 3-4 knots and set aside. Remove and discard outer leaves of fresh lemongrass stalks, then bruise the lemongrass by whacking it hard with the back of a cleaver or the corner of a soup can. After the stalks are slightly shredded and flexible, tie each in a knot and set aside.
Rinse uncooked jasmine rice a few times, until the water is just slightly cloudy, then drain. Put turmeric and 1 1/2 cups water in a small bowl, stir to combine.
Add turmeric water, pandan, lemongrass, coconut milk, kaffir lime leaves, and salt to taste to rice cooker. Stir well and cook. Transfer rice to a serving bowl, fluff it gently with a fork. Enjoy!