Indonesian festive rice (nasi kuning) recipe

Recipe for indonesian festive rice (nasi kuning) in our easy ethnic recipes collection. The turmeric in this recipe tints the rice a fun, bright yellow hue.

Recipe ingredients

• 4 tablespoons canola oil
• 2 cloves garlic, minced
• 2 medium onions, chopped fine
• 1 tablespoon turmeric
• 1 pound uncooked thai fragrant rice
• 3 cups water
• 1, 14 ounces, can reduced fat coconut milk
• 2 stalks lemongrass
• 1 teaspoon salt
• 1 red chili pepper, seeded and chopped
• 1 medium cucumber, peeled and sliced thickly
• 1 tomato, cut into wedges deep-fried shallots
• 10 fried shrimp crackers (*)

(*) To fry shrimp crackers, cover the bottom of a large skillet with 1/2 inch canola oil. Heat oil to 375 degrees F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.

How to make indonesian festive rice (nasi kuning)

• In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
• Add rice and stir to coat.
• Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
• Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
• Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
• Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6

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