Tuesday, March 27, 2007

Yellow Rice

Javanese serves Yellow Rice (Nasi Kuning) for almost every traditional ceremony or special occasion. The oil in the coconut milk gives it a glistening appearance, keeps each grain separate, and the turmeric gives the dish a nice yellow colour. It can be accompanied by side dishes such as fried vegetarian drumstick, vegetarian redang, vegetarian sambal chilli or curries.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)

° 200g rice, washed and drained
° 300ml coconut milk
° 100ml water
° ½ teaspoon salt
° ½ teaspoon ground turmeric
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5 cm and bruised
° 1 tablespoon vegetable oil

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.

1. ½ teaspoon of freshly squeezed kalamansi lime juice can be added to enhance the yellow colour of turmeric, if desired.
2. To make Turmeric Glutinous Rice (Nasi Kunyit) which is known as wedding rice in Indonesia, served in a traditional wedding ceremony, just replaced the rice with glutinous rice (soaked for 3-6 hours) and lemongrass with 1 blade of pandan leave (screwpine). Use 180-200ml of coconut milk and do not add any water.

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