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Yellow rice Indonesian style

updated

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Ingredients for 4 servings:

  • 300 g long grain rice
  • 500 ml water
  • 2 leaves of salami, alternatively bay leaves
  • ½ tsp turmeric powder
  • ¼ tsp cinnamon powder
  • ¼ tsp clove powder
  • ¾ tsp coriander powder
  • ½ tsp salt

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Nasi kuning

Rinse the rice in a sieve under running water until the water runs clear. Place the rice in a tightly sealed pot with half a liter of water and the spices. Bring the water to a boil, then cover and simmer over low heat. After about 20 minutes, the rice should have absorbed all the liquid. After another 10 minutes, the rice is ready to serve. Remove the salam or bay leaves first. For a truly Indonesian-style dish, cook the rice without salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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