Nasi Kuning Tumpeng

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Rinse the jasmine rice thoroughly under cold running water until the water runs clear. Drain well.

   Omtrent 5 min

2. 2

   In a large pot, combine the coconut milk, water, grated turmeric, bruised lemongrass, knotted pandan leaves, bay leaves, kaffir lime leaves, and salt.

   Omtrent 2 min

3. 3

   Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from curdling.

   Omtrent 5 min

4. 4

   Add the rinsed rice to the pot and stir to combine. Reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until all the liquid has been absorbed.

   Omtrent 20 min

   Kokkens tips: Do not lift the lid during this cooking time.

5. 5

   Remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam through and become fluffy.

   Omtrent 10 min

6. 6

   Carefully remove the lemongrass, pandan leaves, bay leaves, and kaffir lime leaves from the cooked rice.

   Omtrent 1 min

7. 7

   Fluff the rice gently with a fork.

   Omtrent 1 min

8. 8

   Pack the warm rice firmly into a cone-shaped mold or a small, clean funnel lined with banana leaves or plastic wrap. Invert the mold onto a serving platter.

   Omtrent 1 min

   Kokkens tips: Press the rice firmly to help it hold its shape.