Nasi Kuning, meaning “yellow rice” in Indonesian, is a festive dish often prepared for special occasions like birthdays, weddings, or religious celebrations. This vibrant, golden-hued rice is cooked with coconut milk, turmeric, and aromatic spices like lemongrass and pandan, giving it a rich, fragrant flavor and a subtle creaminess. Traditionally shaped into a cone (like in Tumpeng) or served as a side, Nasi Kuning is typically accompanied by an array of dishes such as fried chicken, spiced eggs, and sambal. Its bright color symbolizes prosperity and joy, making it a centerpiece of communal feasts in Indonesia. Let’s dive into this aromatic recipe that’s perfect for any celebration!
Ingredients (Serves 4-6)
For the Nasi Kuning (Yellow Rice)
- 500g (2.5 cups) jasmine rice or long-grain rice
- 600ml (2.5 cups) coconut milk (fresh or canned, diluted with water if thick)
- 1 teaspoon ground turmeric (or 3 cm fresh turmeric, grated)
- 2 stalks lemongrass, bruised and tied into knots
- 3 kaffir lime leaves
- 2 pandan leaves, tied into knots (optional, for aroma)
- 1 teaspoon salt
- 1 tablespoon lime juice (for brightness)
For Suggested Accompaniments (Optional)
- 4 pieces ayam goreng (spiced fried chicken, see Tumpeng recipe for preparation)
- 4 hard-boiled eggs, peeled and halved
- 1/4 cup fried shallots (store-bought or homemade)
- Sambal oelek or sambal terasi (shrimp paste chili sauce)
- Sliced cucumber and tomato (for freshness)
- Kerupuk (Indonesian crackers, optional)
Equipment
- Rice cooker or large pot with lid
- Mortar and pestle (if using fresh turmeric)
- Small frying pan (for making fried shallots, if needed)
- Cone-shaped mold (optional, for shaping like Tumpeng)
- Sharp knife and cutting board
- Serving platter or plates
Step-by-Step Recipe
Step 1: Prepare the Rice
The foundation of Nasi Kuning is the fragrant, golden rice, so let’s start by prepping it properly.
- Rinse the Rice: Place the jasmine rice in a large bowl and rinse under cold water until the water runs clear (about 3-4 rinses). This removes excess starch and prevents the rice from becoming too sticky. Drain well.
- Prep Fresh Turmeric (If Using): If using fresh turmeric, peel the 3 cm piece (wear gloves to avoid staining) and grate it finely using a microplane or blend it with a bit of water in a mortar and pestle to create a paste. Set aside.
Pro Tip: Fresh turmeric gives a more vibrant color and flavor, but ground turmeric is a convenient substitute. If using ground turmeric, ensure it’s high quality for the best taste and hue.
Step 2: Cook the Nasi Kuning
The rice is cooked with coconut milk and aromatics to infuse it with flavor and that signature golden color.
- Combine Ingredients: In a rice cooker or large pot, add the rinsed rice, coconut milk, ground turmeric (or fresh turmeric paste), lemongrass, kaffir lime leaves, pandan leaves (if using), salt, and lime juice. Stir gently to ensure the turmeric is evenly distributed, giving the rice a uniform yellow color.
- Cook the Rice:
- Rice Cooker Method: If using a rice cooker, simply start the cooking cycle. Once done, let the rice sit for 5-10 minutes, then fluff with a fork.
- Stovetop Method: If using a pot, bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce to low heat, cover, and simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Check occasionally to ensure it doesn’t burn—add a splash of water if needed. Let the rice sit, covered, for 5 minutes, then fluff with a fork.
- Remove Aromatics: Discard the lemongrass, kaffir lime leaves, and pandan leaves (if used). The rice should be fluffy, fragrant, and a vibrant yellow.
Pro Tip: If the coconut milk is very thick, dilute it with a bit of water (e.g., 400ml coconut milk + 200ml water) to ensure the rice cooks evenly without becoming too creamy.
Step 3: Shape the Rice (Optional)
For a traditional presentation, Nasi Kuning is often shaped into a cone, similar to Tumpeng, but you can also serve it as is.
- Prepare the Mold: Lightly grease a cone-shaped mold (or a small bowl) with a bit of vegetable oil to prevent sticking. You can find Tumpeng molds at Asian markets, or use a small bowl and shape by hand.
- Pack the Rice: While the rice is still warm, pack it tightly into the mold, pressing down to ensure it holds its shape. Let it sit for 5-10 minutes to set.
- Unmold the Rice: Invert the mold onto a serving platter or individual plates to release the rice cone. If shaping by hand, use a small bowl to form a dome and smooth the sides with a spatula.
Pro Tip: Warm rice molds better than cold rice. If the rice cools too much, it may not hold its shape as well, so work quickly after cooking.
Step 4: Prepare Accompaniments (Optional)
Nasi Kuning is typically served with a variety of sides to create a balanced meal. Here are a few simple options to complement the rice.
- Ayam Goreng (Spiced Fried Chicken): Prepare as per the Tumpeng recipe—marinate chicken with a spice paste (turmeric, ginger, garlic, shallots, coriander), simmer until tender, then fry until crispy. Set aside.
- Hard-Boiled Eggs: Boil eggs for 10 minutes, cool in an ice bath, peel, and halve. You can lightly fry them in a bit of oil for a golden exterior, if desired.
- Make Fried Shallots (Optional): If not using store-bought, thinly slice 2-3 shallots. Heat 1/4 cup vegetable oil in a small frying pan over medium heat. Fry the shallots for 5-7 minutes until golden and crispy, stirring frequently to avoid burning. Drain on paper towels.
- Prep Fresh Vegetables: Slice cucumber and tomato into thin rounds for a fresh, crunchy side.
Pro Tip: You can also add other sides like sambal goreng tempeh (spicy fried tempeh) or urap sayur (spiced coconut vegetables) from the Tumpeng recipe for a more elaborate spread.
Step 5: Assemble and Serve
Now, let’s bring Nasi Kuning to the table in a beautiful, festive presentation.
- Plate the Rice: If using a cone shape, place the molded rice in the center of a platter or individual plates. If not molding, simply scoop the rice onto plates using a small bowl to create a neat dome.
- Arrange Accompaniments: Surround the rice with your chosen sides:
- Place 1-2 pieces of ayam goreng next to the rice.
- Add 1-2 halves of hard-boiled eggs.
- Arrange cucumber and tomato slices for freshness.
- Sprinkle fried shallots over the top for crunch.
- Add Sambal and Kerupuk: Serve with a small bowl of sambal oelek or sambal terasi on the side for those who want a spicy kick. Add kerupuk (Indonesian crackers) on the side or crumble a few pieces over the dish for texture.
Serving Tip: Nasi Kuning is often a communal dish, so feel free to arrange everything on a large platter for sharing. Encourage diners to mix the rice with the sides and sambal for a burst of flavors in every bite.
Tips for Success
- Rice Texture: Nasi Kuning should be fluffy, not sticky. Rinsing the rice thoroughly and using the right coconut milk-to-water ratio ensures the grains stay separate.
- Color Variations: For a deeper yellow, increase the turmeric slightly, but don’t overdo it—too much can make the rice taste bitter. Fresh turmeric gives a brighter hue than ground.
- Aromatics: Pandan leaves add a subtle, sweet fragrance, but they’re optional if you can’t find them. Kaffir lime leaves are essential for that authentic Indonesian flavor—don’t skip them!
- Make Ahead: The rice can be cooked a day in advance and reheated by steaming for 10 minutes to restore its texture. Prepare accompaniments fresh for the best taste.
- Storage: Store leftover rice and sides separately in airtight containers in the fridge for up to 3 days. Reheat the rice in a steamer or microwave with a splash of water to keep it moist.
Nutritional Information (Per Serving, Approximate, Rice Only)
- Calories: 300-350 kcal (varies by coconut milk and portion)
- Protein: 5g
- Fat: 15g
- Carbohydrates: 45g
- Sodium: 400mg
Nasi Kuning is a dish that embodies celebration and togetherness, with its golden glow and fragrant aroma bringing joy to any table. Whether you’re hosting a festive gathering or simply craving a taste of Indonesia, this recipe will transport you to the heart of a Javanese feast.
