Nasi Kuning/ Turmeric Rice/ Yellow Rice for Nasi Tumpeng

Rice is the staple food in most part of Asia. We have rice almost everyday -for lunch, for dinner, even for dessert. Sometimes,  we got so used to having it until it got rather boring. 

Yellow rice is one of my favorite, it turns a boring rice dish to a delicious delicacy tastes wonderful even on its own. The fragrance from the coconut milk, turmeric, lime leaves, all absorbed by the rice rendering every mouthful a pleasant burst of flavor.

It is pleasant to the eyes too, don't you think so?

Nasi Kuning/ Yellow Rice for Nasi Tumpeng

  • 2 cup (300g) uncooked white rice
  • 380 ml coconut milk (or 200ml thick coconut milk mix with 180ml water)
  • 1 tablespoon turmeric (grated)
  • 2 stalk lemongrass, crushed
  • 2 bay leaves
  • 4 lime leaves
  • a pinch of salt
Cooking Directions
  1. Wash and rinse the rice, discard the water
  2. Steam the rice for around 25 minutes
  3. In a pot, bring coconut milk, turmeric, lemongrass, bay leaves, lime leaves, and salt to a boil.
  4. Add in the half cooked rice, stir to mix well.
  5. Steam the rice again for 30 minutes.
Serving suggestions: 
Serve the yellow rice with perkedel, cucumber, opor ayam, sambal goreng, hard boiled egg and serunding


his post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut

and hosted by Jess of Bakericious


  1. What kind of rice? This looks like white rice which would be mush after 55 minutes of cooking.

  2. It is using white rice, the rice will turn out soft but not mushy (unlike how we usually cook rice, there is no water in the rice during the first steaming, that explains why the rice will not get mushy so easily). If you prefer a harder texture, you can try 20 minutes + 25 minutes.


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