Turmeric rice

Name: Turmeric rice
Cuisine: Indonesian
Ingredients: 1 stalk lemongrass, cut into 4 diagonally; 1 tablespoon sea salt; 750 ml coconut milk; 2 cups jasmine rice, washed; 4 slices turmeric; 2 slices galangal; 2 kaffir lime leaves; 2 tablespoons ground turmeric; 250 ml White Chicken Stock

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This Balinese speciality, served at ceremonial and festive dinners, is known as nasi kuning and is usually presented in a large conical form, the tip of which is wrapped in banana leaf or edible silver leaf. Cook it for a special dinner and accompany it with a variety of other spicy dishes that complement each other.

Ingredients

250 ml White Chicken Stock
2 tablespoons ground turmeric
2

Asia
Oceania
Indonesia
China
Japan
Australia
Dinner
Gluten-free
Mediterranean
South East Asia
Spicy

Method

Bring stock to a simmer and infuse with ground turmeric.
Mix rice, turmeric and galangal slices, lime leaves, lemongrass and salt in a saucepan. Stir coconut milk and turmeric chicken stock into rice mixture.
Cover with a lid and bring to a boil over moderate heat, then reduce heat to low and cook for 15 minutes until rice has absorbed all liquid, sti