Festive Tumeric Rice (Nasi Kuning)
Rice colored with turmeric and shaped into a cone is common sight during festive occasion in Bali and Java. The conical shape echoes that of the mythical Hindu mountain, Meru, while yellow is the color of royalty and the one of four sacred colors of Hindus. Even on Muslim Java, this traditional festive dish remains popular, and is accompanied by sambal trasi, Classic Grilled Chicken and Eggs in Fragrant Lemongrass Sauce
2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teaspoons ground turmeric
¼ cup (60 ml) water
1 ½ cups (300 g) uncooked rice, washed and drained
1 ½ cups (375 g) thin coconut milk
½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules dissolved in ½ cup (125 ml) warm water
1 salam or pandanus leaf
1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
1 in (2 ½ cm) fresh galangal, peeled and sliced
1 tea spoon salt
Accompaniment
Freshly sliced cucumber and tomato
1 portion Sambal Trasi ((see our Pickles, Sambals and Dipping Sauces)
1 portion Grilled Chicken (see our Poultry Dishes)
1 portion Sambal Goreng Tempeh (see our Vegetable Dishes)
1 portion Eggs in Fragrant Lemongrass Sauce (see our Egg Dishes)
Emping (Melinjo nut wafers)
Cooking Directions:
- Prepare the Accompaniments by following the respective recipes
- Grind the turmeric and water in a mortar until fine. Strain through a sieve to extract all the juice. Discard the solids. If using ground turmeric, dissolve the powder in 2 tablespoons of water
Festive Tumeric Rice (Nasi Kuning)
Festive Tumeric Rice (Nasi Kuning)
Rice colored with turmeric and shaped into a cone is common sight during festive occasion in Bali and Java. The conical shape echoes that of the mythical Hindu mountain, Meru, while yellow is the color of royalty and the one of four sacred colors of Hindus. Even on Muslim Java, this traditional festive dish remains popular, and is accompanied by sambal trasi, Classic Grilled Chicken and Eggs in Fragrant Lemongrass Sauce
Ingredients:
2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teaspoons ground turmeric
¼ cup (60 ml) water
1 ½ cups (300 g) uncooked rice, washed and drained
1 ½ cups (375 g) thin coconut milk
½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules dissolved in ½ cup (125 ml) warm water
1 salam or pandanus leaf
1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
1 in (2 ½ cm) fresh galangal, peeled and sliced
1 tea spoon salt
Accompaniment
Freshly sliced cucumber and tomato
1 portion Sambal Trasi ((see our Pickles, Sambals and Dipping Sauces)
1 portion Grilled Chicken (see our Poultry Dishes)
1 portion Sambal Goreng Tempeh (see our Vegetable Dishes)
1 portion Eggs in Fragrant Lemongrass Sauce (see our Egg Dishes)
Emping (Melinjo nut wafers)
Cooking Directions:
1. Prepare the Accompaniments by following the respective recipes
2. Grind the turmeric and water in a mortar until fine. Strain through a sieve to extract all the juice. Discard the solids. If using ground turmeric, dissolve the powder in 2 tablespoons of water
3. Combine the rice, turmeric juice, coconut milk, chicken stock, salam or pandanus leaf, lemongrass, galangal and salt in a pot and bring to aboil over high heat. Reduce the heat to medium and simmer covered until the liquid is absorbed, 10 to 15 minutes, then reduce the heat to low and cook for 5 to 10 more minutes, until the rice is dry and fluffy. Remove from the heat and mix well. Alternatively, cook the rice and ingredients in arice cooker.
4. Discard the salam or pandanus leaf, lemongrass and galangal. Press the cooked turmeric rice into acone shape, if desired. Serve the cooked rice with the Accompaniments on the side.