Nasi Kuning Indonesian Turmeric Rice

• 
• Servings
  3
• Prep
  45 m
• Cook
  10 m

Recipe By: Dylan Vickers

Nasi Kuning (Indonesian Turmeric Rice) – Learn how to make easy and aromatic turmeric rice or what we call nasi kuning in Indonesia. Can be made on the stove, rice cooker, and pressure cooker.

This fragrant rice dish utilises anti-oxidant rich turmeric to give it a bright and lively colour. It is a perfect accompaniment to any of the other Indonesian recipes featured in our lessons.

Serves - 4

Active time - 5 minutes

Total time - 45 minutes

Ingredients

• 500g jasmine rice
• 1 tsp ground turmeric
• 1 tsp salt
• 650g water
• 2 TBL coconut milk
• 2 kaffir lime leaves

Method 

Rice Cooker 

1. Place the rice in a large bowl. Fill the bowl up with cold water and mix the rice with your hands to rinse away some of the excess starch. Carefully pour the water out and refill the bowl up with cold water. Repeat this mixing and draining process three times, or until the water runs clear. 
2. Allow the rice to soak in cold water for 20-30 minutes. Strain the rice through a fine-mesh strainer, shaking as much water out of the rice as possible. 
3. Add the drained rice and all other ingredients to a rice cooker and cook for 40 minutes. 
4. Allow the cooked rice to rest (covered) for 10 minutes and fluff with a spatula just before serving.

Stovetop 

1. Place the rice in a large bowl. Fill the bowl up with cold water and mix the rice with your hands to rinse away some of the excess starch. Carefully pour the water out and refill the bowl up with cold water. Repeat this mixing and draining process three times, or until the water runs clear. 
2. Allow the rice to soak in cold water for 20-30 minutes. Strain the rice through a fine-mesh strainer, shaking as much water out of the rice as possible. 
3. Add the strained rice to a medium sized pot, along with the remaining ingredients. 
4. Place the pot over medium heat and when it reaches a boil, give the rice a quick stir to ensure it hasn't stuck to the base and put on a fitting lid.
5. Turn the heat down to as low as possible and cook for 13-15minutes.
6. Turn the heat off and allow the rice to rest (covered) for 10-15 minutes.
7. Fluff the rice with a fork or wooden spatula and before serving.

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