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Nasi kuning yellow rice pressure cooker
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Nasi Kuning Yellow Rice Instant Pot

Nasi kuning is a popular rice dish in Southeast Asia, especially in Indonesia.
Prep Time20 minutes
Cook Time10 minutes
Course: Vegetarian
Cuisine: Indonesian
Calories: 196kcal
Author: Rosie

Ingredients

  • 2 cups jasmine rice or any long grain rice
  • 1 piece lemongrass
  • 1/2 lime or lemon
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 2 bayleaves
  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 196kcal