NASI KUNENG (YELLOW RICE)

      Title: NASI KUNENG (YELLOW RICE)
  Categories: Indonesian, Vegetables
       Yield: 6 Servings
  
       1    Lemon grass stalk; OR
            Lemon zest
   2 1/2 c  Rice
   1 1/2 c  Coconut milk
       3 c  ;Water
   2 1/2 ts Turmeric
       1 ts Salt
       1 sl Galangal, dry
       1    Bay leaf
       1    Krapau leaf
  
   Once reserved for religious ceremonies, nasi kuning is still served on
   special occasions in Indonesia.  This sweet and aromatic centerpiece
   of a dish is perfect with satay.
   
   Cut lemon grass into pieces about 3" long and tie into a bundle. In a
   3-quart pan combine lemon grass, rice, coconut milk, water, turmeric,
   salt, galangal, bay leaf, and citrus leaf. Bring to a boil over
   medium-high heat. Reduce heat to medium-low and simmer, uncovered,
   stirring gently every now and then, just until liquid is absorbed. To
   finish cooking, steam according to one of the methods listed below.
   
   To steam in cooking pan: cover pan, reduce heat to low, and cook
   until rice is tender (15-20 minutes). Halfway thru estimated cooking
   time, gently fluff rice with 2 forks. Remove and discard seasonings.
   Transfer to a serving bowl or mound rice on a platter into a rounded
   cone.
   
   To steam using traditional method: transfer rice and seasonings to a
   colander or steamer basket insert. Into a large kettle, pour water to
   a depth or 1 1/2 inches: bring to boil over high heat. Place colander
   in kettle.  Cover and reduce heat, steam until rice is tender (about
   20 minutes). Remove and discard seasonings. Serve as noted above.
[ add our full cookbook to your website ] [ Search The Cookbook ]