Festive Rice recipe
information
Nasi Kuning is served at special events — weddings, birthdays or farewell parties.
ingredients
450 g (1 lb) Thai fragrant rice
60 ml (4 tbsp) oil
2 garlic cloves, crushed
2 onions, finely sliced
5 cm (2 in) fresh turmeric, peeled and crushed
750 ml (1 1/4 pints) 3 cups water
400 ml (14 fl oz) can coconut milk
1 - 2 lemon grass stems, bruised
1 - 2 pandan leaves (optional)
salt
60 ml (4 tbsp) oil
2 garlic cloves, crushed
2 onions, finely sliced
5 cm (2 in) fresh turmeric, peeled and crushed
750 ml (1 1/4 pints) 3 cups water
400 ml (14 fl oz) can coconut milk
1 - 2 lemon grass stems, bruised
1 - 2 pandan leaves (optional)
salt
For the accompaniments
omelette strips
2 fresh red chillies, shredded
cucumber chunks
tomato wedges
Deep-fried Onions
prawn crackers
2 fresh red chillies, shredded
cucumber chunks
tomato wedges
Deep-fried Onions
prawn crackers
method
1. Wash the rice in several changes of water. Drain well.
2. Heat the oil in a wok and gently fry the crushed garlic, the finely sliced onions and the crushed fresh turmeric for a few minutes until soft but not browned.
3. Add the rice and and stir well so that each grain is thoroughly coated. Pour in the water and coconut milk and add the lemon grass, pandan leaves, if using, and salt. Bring to the boil, stirring well.
4. Cover and cook gently for about 15 - 20 minutes, until all of the liquid has been absorbed.
5. Remove from the heat. Cover with a dish towel, put on the lid and leave to stand in a warm place, for 15 minutes. Remove the lemon grass and pandan leaves.
6. Turn on to a serving platter and garnish with the accompaniments.
2. Heat the oil in a wok and gently fry the crushed garlic, the finely sliced onions and the crushed fresh turmeric for a few minutes until soft but not browned.
3. Add the rice and and stir well so that each grain is thoroughly coated. Pour in the water and coconut milk and add the lemon grass, pandan leaves, if using, and salt. Bring to the boil, stirring well.
4. Cover and cook gently for about 15 - 20 minutes, until all of the liquid has been absorbed.
5. Remove from the heat. Cover with a dish towel, put on the lid and leave to stand in a warm place, for 15 minutes. Remove the lemon grass and pandan leaves.
6. Turn on to a serving platter and garnish with the accompaniments.
serving amount
serves 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
