Nasi Kuning is a traditional Indonesian recipe for a classic accompaiment of yellow rice served as a cone-shaped centrepiece that's usually accompanied by a range of other dishes. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Yellow Rice (Nasi Kuning).
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The idea for this rice dish is to drain it in a long conical strainer so that you can invert it onto a plate and it stays in its conical shape. The secret is to use a blend of ordinary long-grain and sticky (glutinous) rice. This helps the grains glue together so the nasi kuning retains its shape.
Otherwise there's no big secret here, it's rice cooked in coconut milk that's coloured yellow with turmeric and flavoured with kaffir lime leaves, pandan leaf and ginger. I would recommend not using basmati, jasmine or parboiled rice for this recipe.
Ingredients:
800g rice (regular long-grain rice mixed with sticky rice)
3 tins (1.2l) of coconut milk
4-5 kafir lime leaves
2 pandan (screwpine) leaves, tied in a knot
2 lemongrass stalks, bruised and knotted
1-2 thumb-sized pieces of fresh ginger, peeled and bruised
Salt, to taste
4 tbsp turmeric powder
Method:
Rinse the rice in a sieve under cold running water until the water runs clear then turn into a large bowl, scatter over 2 tbsp of ground turmeric then pour over enough water to cover. Stir to mix everything then set aside to soak for 30 minutes. After this time, drain the rice and steam for 45 minutes.
Simmer the coconut milk with the remainder of the ingredients then pour in the steamed rice and turn off heat.
Stir to mix well, cover the pan and set aside until all milk has been absorbed. After this time steam the rice again for 90 minutes.
Moulding the rice should be done when the rice is still hot. Line the inside of your mold with clean banana leaf (wash and pat dry), folding it into the shape of the mould
Add the rice a spoonful at a time, pressing the rice down into the mould as you add it, fill up the mould to the rim and compressing it tightly.
Leave the rice in the mould upside 30 minutes before unmoulding.
Using scissors, cut a banana leaf to the size of your serving plate. You can also decorate the banana leaf by cutting into square/rectangular portions, then roll each into cone shape as for piping bag, then flatten it, so you would create triangles. Secure these triangles with toothpicks.
Invert the conical mould of rice onto the banana leaf lined plate. Allow the rice to slide out, remove the banana leaf wrapping the rice, decorate with vegetable flowers and serve.
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