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Balinese Yellow Rice / Nasi Kuning

Serves: 6
Total Calories: 360

Ingredients

3 cups jasmine rice
1 1/2 cups coconut water or plain water
1 1/2 cups chicken broth, homemade or canned low-sodium
3/4 cup coconut milk, canned or homemade
1 stalk lemongrass, , fresh, trimmed and flattened with the side of a cleaver, or 1 teaspoon grated lemon zest
4 slices ginger, fresh or fresh galangal (each 1/4 inch thick), lightly crushed with the side of a cleaver
1/2 teaspoon turmeric, ground
1 tablespoon salt

Directions:

1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.

2. Place the coconut water, chicken broth, coconut milk, lemongrass, galangal, turmeric, and salt in a large, heavy pot and bring to a boil over high heat. Add the rice and return the water to a boil. Reduce the heat to low and cover the pot tightly. Cook the rice until just tender, 15 to 18 minutes. Remove the pot from the heat and let the rice stand, covered, for 5 minutes.

3. Gently fluff the rice with a fork. Remove the lemongrass and galangal slices. To serve nasi kuning in the traditional Balinese manner, pack it into a lightly oiled large funnel or other cone-shaped mold. Let stand with the wide opening up in a deep bowl or pot covered with aluminum foil for 3 minutes. Place a platter over the base of the mold and invert and unmold the rice onto it.

Serves 6

Nutritional Facts:

Serves: 6
Total Calories: 360
Calories from Fat: 145

This Balinese Yellow Rice / Nasi Kuning recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


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