DISH RESEARCH · Rice dish
nasi kuning
Anita Jacobson’s selected nasi kuning cooks turmeric-yellow coconut rice with lemongrass and fragrant leaves, then moulds it into a mound surrounded by prepared savoury accompaniments.
About nasi kuning
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Anita Jacobson’s nasi kuning combines turmeric-yellow rice with coconut milk, lemongrass and fragrant leaves. Her plate places the yellow rice at the centre of an Indonesian meal with several prepared accompaniments.
Rice, turmeric powder, bruised lemongrass, Indonesian bay leaf, makrut lime leaf, salt, sugar, coconut milk and water are cooked together in the rice cooker.
When the rice is ready, it is fluffed and the lemongrass and leaves are removed. The lid closes again for a short final rest before serving.
A bowl mould presses the rice lightly into a shape that holds when turned onto the plate. This gathers the yellow rice into a central mound.
Fried chicken, potato fritters, a thin rolled omelet and shrimp crackers surround the rice, with cucumber, tomato and lettuce. Chili sauce accompanies this arrangement rather than being cooked into the turmeric rice.
Ingredients in nasi kuning
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Indonesia
- Cooking traditions
- Indonesian