Nasi Kuning

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the white rice thoroughly under cold running water until the water runs clear; drain well.

   Ca. 5 min.

   Kokkens note: Rinsing removes excess starch, resulting in fluffier rice.

2. 2

   In a medium saucepan, combine the coconut milk, water, turmeric powder, lemongrass, bay leaf, kaffir lime leaf, and salt. If using, add the ground candle nut.

   Ca. 2 min.

3. 3

   Bring the mixture to a boil over medium-high heat, stirring occasionally.

   Ca. 3 min.

   Kokkens note: Stir to prevent the coconut milk from scorching at the bottom.

4. 4

   Add the rinsed white rice to the boiling liquid and stir once to combine.

   Ca. 1 min.

5. 5

   Reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed.

   Ca. 20 min.

   Kokkens note: Avoid lifting the lid during this time to keep the steam trapped inside.

6. 6

   Once the liquid is absorbed, transfer the rice to a steamer basket or a heatproof bowl set over a pot of simmering water.

   Ca. 2 min.

7. 7

   Steam the rice for an additional 10-15 minutes, or until it is fully cooked and fluffy.

   Ca. 15 min.

   Kokkens note: Steaming after initial cooking helps achieve a light and airy texture.

8. 8

   Remove the lemongrass, bay leaves, and kaffir lime leaves from the cooked rice.

   Ca. 1 min.

9. 9

   Fluff the Nasi Kuning gently with a fork before serving.

   Ca. 1 min.

   Kokkens note: Serve warm with your favorite Indonesian side dishes.