Cherry & Dennis Helper Habitat
Indonesian Nasi Kuning
印尼黃薑椰香飯
Recipe overview
This home-style version preserves the dish's defining character in a Hong Kong kitchen.
01
Ingredients
Main ingredients
- 500 g jasmine rice
- 400 ml coconut milk
- 350 ml water
- 2 stalks, bruised lemongrass
- 2, knotted pandan leaves
Sauce seasoning
- 2 tsp ground turmeric
- 1 1/2 tsp salt
02
Tools
- rice cooker with inner bowl
- fine sieve
- measuring jug
- rice paddle
- chef's knife
- cutting board
- kitchen tongs
- serving bowl and rice bowls
- whisk
03
Steps
Step 1
Rinse rice
Rinse the 500 g jasmine rice in a fine sieve 3–4 times until the draining water is nearly clear, then drain for 5 minutes.
Step 2
Prepare aromatics
Bruise the 2 lemongrass stalks with the back of a knife and knot each of the 2 pandan leaves.
Step 3
Mix liquid
In a measuring jug, whisk 400 ml coconut milk, 350 ml water, 2 teaspoons turmeric and 1 1/2 teaspoons salt until smooth.
Step 4
Load cooker
Put the drained rice in the rice-cooker bowl and add the turmeric coconut liquid, lemongrass and pandan leaves.
Step 5
Stir once
Stir once from the bottom with a rice paddle so the grains are evenly coated, then level the surface.
Step 6
Start cooking
Close the rice cooker and run a normal white-rice cycle for about 25 minutes; do not open the lid while it cooks.
Step 7
Keep covered
When the cycle ends, check the liquid is absorbed; if visible liquid remains, close the lid and cook 5 minutes longer.
Step 8
Check absorption
Leave the cooker closed on warm for 10 minutes so the rice centres absorb the remaining steam.
Step 9
Rest covered
Open the cooker and remove the lemongrass and pandan leaves with kitchen tongs.
Step 10
Remove aromatics
Fluff the yellow rice gently from the edge towards the centre with a rice paddle without crushing the grains.
Step 11
Fluff rice
Close the lid and rest for 5 more minutes until the grains are fluffy and separate with no free liquid.
Step 12
Serve
Spoon the yellow rice evenly with a clean rice paddle into six rice bowls and serve hot.
Common mistakes
- Uneven pieces cook at different rates.
- Excess heat burns food before the centre is done.
- Shared raw and cooked utensils risk contamination.
- Seasoning before tasting can make food too salty.
Tips
Measure first; judge by colour, texture and safe centre doneness.
