Indonesian Recipes (Bali, Java) - Yellow Rice (Nasi Kuning)  Recipe

Ingredients

• 300 g/10 oz perfumed or other long grain rice

• 100 g/3 1/2 oz sticky rice

• 500 ml/17 fl oz (2 1/4 cups) coconut milk

• 1 stem lemon grass

• 3 kaffir lime leaves

• juice of 1/2 lemon

• 1 Pandanusblatt

• 1 teaspoon turmeric

• salt

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Method:

1. First thoroughly wash the sticky rice and soak in water for 1-2 hours. This is necessary because the cooking times of the two kinds of rice is not the same.

2. Wash the other rice thoroughly, put both in a saucepan and mix well. Stir together the other ingredients to make a stock and pour over the rice so that it is covered with about 12 mm/1/2 in of liquid.

3. Bring to the boil over medium heat and cook without a lid until all the water has been absorbed and there are no longer any bubbles between the grains of rice.

4. Now reduce the heat to the lowest possible flame and cover. Continue cooking over a low flame while carefully loosening the rice with a fork.

Note: A dish of yellow rice is often the focal point of banquets in Java. It is called Nasi tumpeng when it arranged in a cone-shaped mound and accompanied by various mouth watering dishes.