Nasi kuning lengkap

Nasi kuning lengkap

Festive yellow rice

The Complete Asian Cookbook
Alan Benson


Quantity Ingredient
1kg long-grain rice
80ml oil
2 large onions, thinly sliced
3 garlic cloves, finely chopped
2 litres coconut milk
1 tablespoon salt
2 teaspoons ground turmeric
6 dried daun salam leaves
or 2 pandanus leaves
banana leaves or bamboo leaves, to serve
Telur berwarna, peeled and halved, to garnish
2 lebanese cucumbers, thinly sliced
3 fresh red chillies, seeded and thinly sliced
3 fresh green chillies, seeded and thinly sliced


Quantity Ingredient
Ayam goreng Jawa
Sambal goreng udang asam
Serundeng (2)
Acar kuning
Krupuk udang
Rempeyek kacang


  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Heat the oil in a large saucepan with a tight-fitting lid over low heat. Add the onion and garlic and cook until the onion is soft and golden. Add the rice and cook for 1–2 minutes, then add the coconut milk, salt, turmeric and daun salam leaves. Bring to the boil, stirring with a wooden spoon. As soon as the liquid starts to boil, reduce the heat to low, cover, and steam for 20 minutes.
  3. Uncover, use a fork to quickly stir in any coconut milk from the edge of the pan, then replace the lid and continue cooking over low heat for a further 3 minutes. Remove from the heat, uncover, and allow to cool slightly.
  4. Remove the daun salam leaves and gently fork the rice onto a large platter or a tray lined with well-washed banana or bamboo leaves. Shape into a cone, pressing firmly — you can use pieces of greased banana leaf or foil to do this. Arrange the marbled eggs, cucumber and chilli around the base and serve with the accompaniments.


  • For a traditional decorative effect, make a flower with one of the red chillies. To do this, scrape out the seeds with the point of a sharp knife, then cut off the stem end and make several slits from 2.5 cm above the tip to the stem end. Drop into iced water and the strips will curl. Put this on top of the cone, scatter the sliced chillies around the side of the cone, and put the sliced cucumbers and marbled eggs around the base of the cone.
The Complete Asian Cookbook
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