Rice is a favorite recipe for Jews, Southerners and Indonesians. South Carolina was known for its rice production and rice is a staple in Indonesia and Southeast Asia. This delicious Yellow Rice recipe, called Nasi Kuning in Indonesian, boils the rice but toasts it first, then simmers it in coconut milk with turmeric and lemongrass. Indonesians use Jasmine rice in this recipe but try your favorite for a delicious taste as well. Serve with Yellow Fried Chicken.
Ingredients
Servings 6
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 2 bay leaves
- 1 3-4-inch lemon grass stick, no leaves
- 1 tablespoon coconut oil
- 1 1/2 cups water
- 2 cups Jasmine rice well rinsed
- 1/2 cup coconut milk regular, not cream
Nutritional Facts
Nutrition Facts
Indonesian Yellow Rice
Amount per Serving
Calories
283
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.4
g
Sodium
202
mg
9
%
Potassium
123
mg
4
%
Carbohydrates
50
g
17
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
5
g
10
%
Vitamin A
2
IU
0
%
Vitamin C
0.3
mg
0
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Lightly toast herbs in pan with 1 teaspoon coconut oil.
- Add rice and toast for 2-3 minutes, stirring to keep rice from sticking to the pan.
- Add coconut milk and water. Stir. Bring to a boil, then simmer for 18 minutes on medium heat with lid on until rice is soft and water has been absorbed. Check midway to ensure rice is not sticking. You may need to stir or add liquid. Remove from heat when done and keep warm until ready to serve.
