Side Pannel
Nasi Kuneng (Yellow Rice)
Nasi Kuneng (Yellow Rice)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indonesian, Vegetables
Ingredients List
- 1 Lemon grass stalk; OR
- Lemon zest
- 2 1/2 c Rice
- 1 1/2 c Coconut milk
- 3 c ;Water
- 2 1/2 ts Turmeric
- 1 ts Salt
- 1 sl Galangal, dry
- 1 Bay leaf
- 1 Krapau leaf
Directions
Once reserved for religious ceremonies, nasi kuning is still served on
special occasions in Indonesia. This sweet and aromatic centerpiece of a
dish is perfect with satay.
Cut lemon grass into pieces about 3" long and tie into a bundle. In a
3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt,
galangal, bay leaf, and citrus leaf. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer, uncovered, stirring gently every now
and then, just until liquid is absorbed. To finish cooking, steam according
to one of the methods listed below.
To steam in cooking pan: cover pan, reduce heat to low, and cook until rice
is tender (15-20 minutes). Halfway thru estimated cooking time, gently
fluff rice with 2 forks. Remove and discard seasonings. Transfer to a
serving bowl or mound rice on a platter into a rounded cone.
To steam using traditional method: transfer rice and seasonings to a
colander or steamer basket insert. Into a large kettle, pour water to a
depth or 1 1/2 inches: bring to boil over high heat. Place colander in
kettle. Cover and reduce heat, steam until rice is tender (about 20
minutes). Remove and discard seasonings. Serve as noted above.
special occasions in Indonesia. This sweet and aromatic centerpiece of a
dish is perfect with satay.
Cut lemon grass into pieces about 3" long and tie into a bundle. In a
3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt,
galangal, bay leaf, and citrus leaf. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer, uncovered, stirring gently every now
and then, just until liquid is absorbed. To finish cooking, steam according
to one of the methods listed below.
To steam in cooking pan: cover pan, reduce heat to low, and cook until rice
is tender (15-20 minutes). Halfway thru estimated cooking time, gently
fluff rice with 2 forks. Remove and discard seasonings. Transfer to a
serving bowl or mound rice on a platter into a rounded cone.
To steam using traditional method: transfer rice and seasonings to a
colander or steamer basket insert. Into a large kettle, pour water to a
depth or 1 1/2 inches: bring to boil over high heat. Place colander in
kettle. Cover and reduce heat, steam until rice is tender (about 20
minutes). Remove and discard seasonings. Serve as noted above.
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