Nasi kuning - yellow rice

nasi_kuning_-_yellow_rice

Nasi kuning or yellow rice is a traditional Indonesian dish that is usually served during special occasions such as weddings or religious festivals. This dish is known for its vibrant yellow color that comes from the use of turmeric, a spice that is commonly used in Indonesian cuisine.

The origin of nasi kuning can be traced back to the ancient Malay kingdom of Srivijaya, which existed between the 7th and 13th centuries. During this time, trade routes between India, China, and Southeast Asia were established, leading to the introduction of new ingredients and spices, including turmeric.

Nasi kuning is typically made by cooking rice with coconut milk, turmeric, and other seasonings such as lemongrass, garlic, and bay leaves. The coconut milk gives the recipe its creamy texture and adds a hint of sweetness to the dish. The turmeric not only adds color but also provides health benefits such as being anti-inflammatory and aiding in digestion.

Across Indonesia, there are numerous variations of nasi kuning depending on the region and the occasion. For example, in Bali, the dish may include shredded coconut and coconut oil, while in Java, it may be served with beef rendang or chicken curry.

One popular way to serve nasi kuning is in a cone shape called tumpeng, which is used during ceremonial events such as birthdays or weddings. The tumpeng symbolizes the mountain of abundance and is meant to represent the community’s gratitude for the blessings they have received.

Preparing nasi kuning may seem like a daunting task, but it is actually simple to make as long as you have some basic ingredients and special equipment like a rice cooker or pot with a lid. One of the benefits of this dish is that it can be adapted to suit any dietary requirements by simply altering the ingredients. For example, vegans can replace the chicken broth with vegetable stock, while people with gluten intolerance can use rice flour instead of flour.

In conclusion, nasi kuning is a versatile and beloved dish in Indonesian cuisine that brings people together during special occasions. Its bright yellow color and creamy texture make it visually appealing, while the combination of turmeric, coconut milk, and other seasonings gives it a unique flavor that is hard to resist. Whether you are celebrating a special event or just want to try something new, this recipe is definitely worth a try. So, put on your apron, grab your ingredients, and let’s get cooking!

Ingredients:

  • 2 cups uncooked jasmine rice
  • 2 pandan leaves (or substitute with bay leaves)
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups coconut milk
  • 2 cups water
  • 1 stalk lemongrass, bruised
  • 1 salam leaf (or substitute with bay leaf)
  • 4 kaffir lime leaves

Instructions:

  1. Rinse the rice in cold water and drain well.

  2. In a pot, sauté the minced garlic over medium heat until fragrant.

  3. Add the turmeric powder, salt, and sugar to the pot, stirring to combine.

  4. Pour in the coconut milk and water, followed by the pandan leaves, lemongrass, salam leaf and kaffir lime leaves. Bring to a simmer.

  5. Add the rice to the pot and stir well to combine.

  6. Cover the pot with a lid and simmer for 20-25 minutes or until the rice is cooked through and the liquid has been absorbed.

  7. Fluff the rice with a fork and remove the pandan leaves, lemongrass, salam leaf and kaffir lime leaves.

  8. Serve hot as a side dish to any Indonesian main course.