Nasi kuning is a popular rice dish in Southeast Asia, especially in Indonesia.
2 cups jasmine rice (or any long grain rice)
1 piece lemongrass
1/2 lime (or lemon)
1 teaspoon salt
1 teaspoon turmeric powder
7 oz coconut milk or cream
1 pandan leaf (leave out if you don't have it)
5 slice galangal (leave out if you don't have it or use 2 slices of ginger)
14 oz water
- Wash the rice in several times in water until it runs clear. Drain with a sieve to make sure all water is drained off
- Add the rice and the turmeric to the instant pot bowl and stir well to mix.
- If you have a pandan leaf crush it and tie it in a knot (see picture)
- Give the lemongrass a bash also to help release the flavor
- Put all the ingredients except the coconut cream in the instant pot bowl and mix well
- Lastly carefully spoon or very slowly pour the coconut cream so that it sits on the top (else the instant pot may give you a burn warning)
- Cook for 5 minutes with 10 minutes natural pressure release
- Take out the pandan, galangal, bay leaves
- Tip - if the rice is a little sticky add 1 tablespoon of olive oil and mix and it will become nice and fluffy.
HOW TO STORE LEFTOVER NASI KUNING
Leftover can be kept in the refrigerator for up to one week max. The longer you keep, the drier it will get, which is perfect for nasi goreng.
- Calories: 196