Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indonesian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1 sl Galangal, dry
1 Bay leaf
1 Krapau leaf
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.
