Indonesian Nasi Kuning

Indonesian Nasi Kuning

This turmeric- and coconut milk-flavored rice is eaten during celebrations in Indonesia.

Ingredients: 4 servings

White rice
2 cups
Coconut milk
200-300 ml
about 3 cm
Pandan leaves (optional)
to taste
a small amount
Water (to add to the coconut milk)
as needed


1. If you can get fresh turmeric, use it! Otherwise, substitute with 1 scant tablespoon of turmeric powder.
2. Grate 1/2 the amount of the turmeric.
3. Rinse the rice, then cut the pandan leaves and slice the rest of the turmeric (not too finely).
4. Place all of the ingredients in a pot, let it stand for about 10 minutes (the turmeric will color the liquid). Use a tea strainer for the grated turmeric.
5. Add water to satisfy the regular amount needed for cooking your rice, then cook it. Remove the sliced turmeric and pandan leaves after cooking!
6. In Indonesia, this rice is called "nasi tumpeng" and is shaped into a cone like a mountain and is served with other traditional Indonesian dishes.
7. You can make the mold for the cone using paper and plastic wrap!
8. For those who can't get fresh coconut milk, use canned milk or powder.

Story Behind this Recipe

I made this using a cookbook I bought in Indonesia! The actual recipe called for lemon grass, but since my family doesn't like it, we substituted them with pandan leaves!