Nasi Kuning, or Indonesian Yellow Rice, is a fragrant and visually striking dish celebrated across Southeast Asia. The vibrant yellow hue comes from turmeric, which pairs beautifully with the rich, nutty flavor of coconut milk. This dish is typically served as a centerpiece for celebrations or as a comforting everyday meal. In this version, the fluffy rice is garnished with crunchy fried shallots, crisp cucumber slices, red pepper strips, and delicate egg omelette ribbons. The combination of textures&# 226;ÂÂsoft rice, crunchy garnishes, and savory eggâÂÂcreates a balanced and satisfying experience. It is versatile enough to be served vegan by omitting the egg, or enjoyed as a hearty side dish alongside spicy sambal and grilled meats.
Indonesian Yellow Rice
Description
Nasi Kuning, or Indonesian Yellow Rice, is a fragrant and visually striking dish celebrated across Southeast Asia. The vibrant yellow hue comes from turmeric, which pairs beautifully with the rich, nutty flavor of coconut milk. This dish is typically served as a centerpiece for celebrations or as a comforting everyday meal. In this version, the fluffy rice is garnished with crunchy fried shallots, crisp cucumber slices, red pepper strips, and delicate egg omelette ribbons. The combination of textures&# 226;ÂÂsoft rice, crunchy garnishes, and savory eggâÂÂcreates a balanced and satisfying experience. It is versatile enough to be served vegan by omitting the egg, or enjoyed as a hearty side dish alongside spicy sambal and grilled meats.Ingredients
Directions
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Rinse 2 1/2 cups of long-grain rice until water runs clear, then drain well.
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In a medium saucepan, combine 3 cups of water, 1/4 teaspoon salt, and 1 bouillon cube (or 1/2 teaspoon salt if using bouillon).
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Add 1 teaspoon of turmeric powder to the water and stir until dissolved.
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Bring the turmeric water to a rolling boil over high heat.
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Add the rinsed rice to the boiling water.
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Once it returns to a boil, reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes until liquid is absorbed and rice is tender.
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If rice is still hard, add 2-3 tablespoons of water, cover, and cook for another 5 minutes.
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Remove from heat and let stand, covered, for 5 minutes to steam.
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Meanwhile, for the garnish: Heat oil in a small skillet over medium heat.
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Beat eggs with a pinch of salt and pepper, then pour a thin layer into the hot skillet.
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Cook until set but still slightly moist, about 2-3 minutes, then transfer to a plate.
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Repeat until all egg mixture is used to create thin omelette sheets.
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Cut the cooled omelettes into 1/4-inch strips.
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Slice cucumber and red pepper into thin strips.
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Fluff the yellow rice with a fork.
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Serve rice topped with fried shallots (if available), cucumber strips, red pepper strips, and egg ribbons.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 53.1kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 4.0g20%
- Cholesterol 0.0mg0%
- Sodium 5.7mg1%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 1.0g4%
- Sugars 0.9g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
