Best Festive Yellow Rice Recipes

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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

FESTIVE YELLOW RICE



Festive Yellow Rice image

A great accompaniment to any Indonesian meal. From The Complete Asian Cookbook by Charmaine Solomon.

Provided by Heydarl

Categories     White Rice

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 kg long grain rice
4 tablespoons oil
2 large onions, finely sliced
3 garlic cloves, finely chopped
8 cups coconut milk
4 teaspoons salt
2 teaspoons ground turmeric
6 curry leaves
banana leaves or bamboo leaves, for serving
marbled egg (recipe 24091)
2 green cucumbers, sliced
3 fresh red chilies
3 fresh green chilies

Steps:

  • If rice needs washing, wash well beforehand and allow to drain at least 1 hour.
  • Heat oil in a large sauce pan with a well-fitting lid. Fry onions and garlic until onions are soft and golden, stirring frequently to prevent burning.
  • Add rice and fry for a minute or two, then add coconut milk, salt, turmeric and elave for flavouring.
  • Bring to the boil, stirring with a long spoon. As soon as liquid comes to the boil, turn heat very low, cover tightly with lid and allow to steam for 20 minutes.
  • Uncover, quickly stir in with a fork any coconut mild that remains unabsorbed around edge of pan, replace lid and leave on same low heat for a further 3 minutes.
  • Turn off heat, uncover and allow steam to escape and rice to cool slightly. Remove leaves used for flavouring and gently fork rice onto a large platter or a tray lined with well washed banana or bamboo leaves. Shape into a cone, pressing firmly. Use pieces of greased banana leaf or foil to do this. Sarround with marbled eggs, halved, sliced green cucumber and fresh chilies for decoration.

Nutrition Facts : Calories 1131, Fat 60.4, SaturatedFat 47.8, Sodium 1322.9, Carbohydrate 135.5, Fiber 10.2, Sugar 23.2, Protein 18.5

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