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Nasi Kuning
Indonesian Yellow Rice This is the rich foundation of every Indonesian feast.
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Total time
1/2 hour
6 cups rice
6 cups coconut milk
4-1/2 cups water
6 stalks lemon grass
6 cups coconut milk
4-1/2 cups water
6 stalks lemon grass
4 salam or bay leaves
1-1/2 tsp. turmeric
1-1/2 tsp. salt
1-1/2 tsp. turmeric
1-1/2 tsp. salt
Wash the rice in cold running water until the water runs clear. Put the coconut milk, water, lemon grass, salam or bay leaves, turmeric and salt. Bring to a boil, add the rice, cover the pot, reduce the heat to low, and simmer for 20 minutes, until the rice has absorbed all the liquid. Fluff up with a fork and turn out onto a serving platter.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.