If you have tried authentic Balinese yellow rice or Indonesian turmeric rice with coconut milk, you probably noticed the subtle blend of spices that gives a heavenly aroma and its unique taste.
The combination of aromatic ingredients such as turmeric, ginger, lemongrass, and kaffir leaves infused in coconut milk and jasmine rice makes it a sought-after Southeast Asian flavored rice. Especially during cultural occasions and celebrations.
Known as Nasi Kunyit (turmeric rice) or Nasi Kuning (yellow rice), this dish is common in Indonesia, Malaysia, Singapore, and Brunei.
In my family’s house, this yellow rice is one of the flavored rice my mom would make at family gatherings. The aromatic infused rice pairs nicely with roasted chicken or roasted fish and is often accompanied by this Sambal Ulek and Pineapple salad.
Table of Contents
- Why you too will love this Indonesian Turmeric Rice with Coconut Milk Recipe
- Ingredients to make this Yellow Rice
- 3 easy ways to make Indonesian Turmeric Rice – Stovetop methods, Rice cooker and Instant Pot
- Variation
- Best Southeast Asian from my family Recipe You Might Like
🥄 Recipe highlight: This recipe is vegan, dairy-free, without any added sugar. At the end of the recipe, you will find a variation that adds more protein and fiber to the turmeric rice.
Why you too will love this Indonesian Turmeric Rice with Coconut Milk Recipe
- Easy to make. I promise you. Whether you have a rice cooker, an instant pot, or cooking on a stovetop, making this turmeric rice is straightforward and easy.
- Packed with anti-inflammatory ingredients, seasoned, and infused in rice. Yup, this turmeric rice isn’t just a tasty cultural food. Best if you want to add an extra dose of nutrition to plain rice.
- Vegan rice. For vegetarians and vegans, this turmeric rice is a great plant-based flavored rice that is easy to make and rich in polyphenols (plant compounds rich in antioxidants)
- Heavenly aromatic. The combination of aromatic ingredients, herbs, and spices in this turmeric rice with coconut milk will immediately lift your appetite. Making it one of the flavored aromatic rice options to consider in a family gathering soiree.
- Nutritiously filling. Due to the addition of coconut milk, you will get fuller faster than you think. It may be a little bit more calories than normal plain rice, but it’s worth it because coconut milk, too, is rich in antioxidant properties.
Ingredients to make this Yellow Rice
- Jasmine rice – Jasmine rice adds to the aroma, it’s the best type of rice for making authentic Indonesian turmeric rice with coconut milk. If you prefer less starchy rice, go for Basmati. I’ve tried it once, it’s lighter and not bad too.
- Turmeric powder/turmeric – If you have a turmeric paste, go ahead and use it. It’s fresher with a deeper taste. For this recipe, use the same amount (2tsp).
- Red onion – Adjust the amount according to your preference. If you like a milder onion flavor, go for yellow onion.
- Garlic – I always use fresh garlic when making Asian recipes. It’s the best way to get the boost of anti-inflammatory properties in everyday food.
- Ginger – This recipe won’t be the same without fresh ginger, so try not to subs with the powdered version unless you have no choice. Ginger is used to infuse the flavor and aroma in the rice, if you want to ingest it with rice, consider slicing it thin in a matchstick size. I did that sometimes, too.
- Lemongrass – Lemongrass is used to infuse the aroma, not for eating. Not in this rice. So the best way is to smash or lightly pound it to release the flavor. Make sure the shape is still intact so it’s easy to remove it later on. If you’re using the paste, substitute 1 lemongrass for 1/2 tbsp of paste.
- Pandan leaves – Another aromatic ingredient that is not for ingesting.
- Kaffir lime leaves – Some recipes use Indonesian bay leaves, you can use that too.
- Black pepper and salt
3 easy ways to make Indonesian Turmeric Rice – Stovetop methods, Rice cooker and Instant Pot
1. Stovetop Method
Cooking Time: 23 minutes
- Wash the rice until the water runs clear.
- Add all ingredients to a medium-sized pot, preferably stainless steel or non-stick. Stir with a spatula to let the ingredients spread evenly.
- Bring the rice to a boil on high heat. Once boiling, gently stir to combine. Reduce the heat to the lowest and cover it with a lid. Let it simmer for 15 minutes or until the water has dried fully.
- Once cooked, fluff the rice to ensure the ingredients are spread evenly. At this point, you can remove the kaffir leaves, pandan leaves, lemongrass, and ginger chunks.
2. Rice Cooker
Cooking Time: 30 minutes
- Wash the rice until the water runs clear.
- Add all ingredients to the pot and gently stir to mix all the ingredients.
- Set a rice cooker to cook on a normal white rice setting. Halfway through cooking, gently stir to ensure the flavor is spread evenly.
- Once cooked, fluff the rice one more time to avoid lumps. While at it, remove the kaffir, pandan leaves, lemongrass and ginger chunks.
3. Instant Pot
Total Cooking Time: 15 minutes
- Like the rest of the methods, wash the rice until the water runs clear.
- Add all ingredients to the instant pot and stir to mix all the ingredients. Then secure the lid, turn the valve on sealing, and set it on to pressure cook for 3 minutes.
- Once the timer is done, turn the valve to venting, gently open it after it stops releasing the steam, and fluff the rice gently.
Variation
You can also add a source of protein to the turmeric rice, like I sometimes do. Adding plant-based and lean meat will increase its nutritional value.
- Plant-based
- Chopped Green Beans—Cut long beans or green beans into inch-long pieces and cook them with your rice. For this recipe, add 1 cup of cut long beans and add 1/8 more water to the rice.
- Mung Beans—Boil mung beans in a pot for 15 minutes, strain them, and then add them to the uncooked rice to cook with the rice.
- Brown or Green Lentils—Add cooked lentils to the rice by layering the rice and cooked lentils in a pot. For instructions on how to cook lentils in a rice cooker, check out my post.
- Chopped Green Beans—Cut long beans or green beans into inch-long pieces and cook them with your rice. For this recipe, add 1 cup of cut long beans and add 1/8 more water to the rice.
- Lean Meat
- Chicken Breast—Cut the chicken breast into bite-sized, and add it to the rice before cooking. Alternatively, you can also pre-boil the chicken breast before adding them to continue cooking with the rice.
Best Southeast Asian from my family Recipe You Might Like
- Mango salad with torch ginger flower
- Turmeric and black pepper chicken
- Indonesian turmeric curry with tofu, tempeh and vegetables
- Asian ginger chicken feet soup
- Pineapple salad
- Sambal Ulek with Cherry Tomatoes
Aromatic Indonesian Turmeric Rice with Coconut Milk
4
servings40
minutes40
minutes1017
kcalInfused with aromatic flavors of turmeric, ginger, lemongrass, and kaffir lime leaves, this authentic Southeast Asian yellow rice is not just a flavorful cultural dish but also a wholesome dish packed with anti-inflammatory goodness.
Ingredients
2 cups Jasmine rice
1 cup water
1 cup coconut milk/cream
10 g ginger – smashed
1 stalk lemongrass – smashed
4 kaffir lime leaves – tear
1 big red onion – thinly sliced
4 cloves garlic – thinly sliced
2 tsp turmeric powder / 7g of grated whole turmeric
1/4 tsp black pepper
1/2 tsp salt – adjust accordingly
Directions
- Stovetop Method (For a visual guide, scroll above)
- 1. Wash the rice until the water runs clear. Add all ingredients into a medium-sized pot, preferably a non-stick pot or stainless steel pot.
2. Combine all the ingredients in the pot and stir with a spatula to mix. Then, bring the mixture to a boil over high heat.
3. Once boiling, turn the heat to the lowest and let it simmer for 15 minutes with a lid on. Halfway through, stir the rice gently to ensure the ingredients and flavor are evenly spread.
4. Once the water is dried, turn off the heat and remove the pot from the stove. Let it cold with a ld on for 2 minutes and it’s ready to serve. - Rice Cooker
- 1. Wash the rice until the water runs clear, and add all ingredients into the rice cooker pot. Stir with a spatula to mix.
2. Set the rice cooker to cook on a normal white rice setting. Mine took 30 minutes. Halfway through, open the lid and gently fold the rice with a spatula to ensure the ingredients are well combined.
3. Once cooked, gently fluff the rice and remove the kaffir leaves, lemongrass, ginger chunks and pandan leaf. It’s ready to serve! - Instant Pot
- 1. Wash the rice until the water runs clear. Add all ingredients into the instant pot and stir to mix all the ingredients.
2. Secure the lid, turn the valve on sealing, and set it on to pressure cook for 3 minutes. Once the timer is done, turn the valve back to venting and gently open it after it stops releasing the steam.
3. Fluff the rice gently to mix, and it’s ready to serve.
Notes
- You can also make it without coconut milk. But I suggest you try it with coconut milk, it is authentic, tasty and adds to the aroma.
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
