Balinese Yellow Rice Nasi Kuning Recipes

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BALINESE YELLOW RICE / NASI KUNING



Balinese Yellow Rice / Nasi Kuning image

Number Of Ingredients 8

3 cups jasmine rice
1 1/2 cups coconut water or plain water
1 1/2 cups chicken broth, homemade or canned low-sodium
3/4 cup coconut milk, canned or homemade
1 stalk lemongrass, , fresh, trimmed and flattened with the side of a cleaver, or 1 teaspoon grated lemon zest
4 slices ginger, fresh or fresh galangal (each 1/4 inch thick), lightly crushed with the side of a cleaver
1/2 teaspoon turmeric, ground
1 tablespoon salt

Steps:

  • 1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.2. Place the coconut water, chicken broth, coconut milk, lemongrass, galangal, turmeric, and salt in a large, heavy pot and bring to a boil over high heat. Add the rice and return the water to a boil. Reduce the heat to low and cover the pot tightly. Cook the rice until just tender, 15 to 18 minutes. Remove the pot from the heat and let the rice stand, covered, for 5 minutes.3. Gently fluff the rice with a fork. Remove the lemongrass and galangal slices. To serve nasi kuning in the traditional Balinese manner, pack it into a lightly oiled large funnel or other cone-shaped mold. Let stand with the wide opening up in a deep bowl or pot covered with aluminum foil for 3 minutes. Place a platter over the base of the mold and invert and unmold the rice onto it.Serves 6

Nutrition Facts : Nutritional Facts Serves

INDONESIAN YELLOW RICE



Indonesian Yellow Rice image

This yellow rice or Indonesian calls 'Nasi Kuning' usually only serves for festive occasion and shaped into a cone with different sidedish. But since I live in Slovenia, I don't wait for special day to make it. Eventhough takes time for me to cook different side dishes. I love it and my husband always has a big smile everytime I make this for the lunch =^_^=

Provided by IndoFoody

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups basmati rice or 3 cups jasmine rice
5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
2 cups of thick coconut milk
2 cups water
1 salam leaf (you can use a bayleaf as a subtitute)
2 kaffir lime leaves
1 lemongrass, bruised or 2 tablespoons powdered lemon grass
1 teaspoon salt

Steps:

  • Wash and drain the rice in a sieve or colander.
  • Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.
  • Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done.
  • Remove all leaves before serving. Serving with fried chicken, potato croquette and fresh cucumber.
  • Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.
  • If you have a rice cooker, you can do it easier by putting rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.

Nutrition Facts : Calories 797.5, Fat 30.3, SaturatedFat 24.1, Sodium 667.5, Carbohydrate 119.5, Fiber 8.1, Sugar 10.3, Protein 15

NASI KUNING - FESTIVE YELLOW RICE. INDONISIAN RICE WITH PANDAN..



Nasi Kuning - Festive Yellow Rice. Indonisian Rice With Pandan.. image

This is an easy recipe for a traditional Indonisian style festive rice. The key flavours are lemongrass, coconut & pandan. This recipe is from 'Recipes from our Thai kitchen'. Nasi Kuning goes perfectly with 'kacang panjang kecap' (long beans in sweet soy sauce).

Provided by Um Safia

Categories     Rice

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

3 fresh pandan leaves (or 3 drops of pandan extract or paste)
2 stalks fresh lemongrass
2 cups jasmine rice
1 1/2 teaspoons turmeric powder
1 cup coconut milk
3 -4 fresh kaffir lime leaves, roughly shredded
salt

Steps:

  • If using fresh pandan leaves, tie each leaf in 3-4 knots and set aside. Remove and discard outer leaves of fresh lemongrass stalks, then bruise the lemongrass by whacking it hard with the back of a cleaver or the corner of a soup can. After the stalks are slightly shredded and flexible, tie each in a knot and set aside.
  • Rinse uncooked jasmine rice a few times, until the water is just slightly cloudy, then drain. Put turmeric and 1 1/2 cups water in a small bowl, stir to combine.
  • Add turmeric water, pandan, lemongrass, coconut milk, kaffir lime leaves, and salt to taste to rice cooker. Stir well and cook. Transfer rice to a serving bowl, fluff it gently with a fork. Enjoy!

Nutrition Facts : Calories 649.7, Fat 18.3, SaturatedFat 15.7, Sodium 58.4, Carbohydrate 109.7, Fiber 5.9, Sugar 6.1, Protein 11.1

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