makes
2
prep
20 minutes
cook
55 minutes
difficulty
Easy
makes
2
serves
preparation
20
minutes
cooking
55
minutes
difficulty
Easy
level
'Colour plays an important role in our cultural and culinary lives. In the Nawa Sanga, Bali’s sacred directional compass, kuning (yellow) represents Mahadewa (the god of the west), so, in some ceremonial contexts, turmeric rice is used to honour this energy. From a non-religious standpoint, it’s a celebratory dish, making appearances at birthdays, anniversaries and family gatherings alike. On top of all this, it’s very good for you – every mouthful is brimming with healthy fats from coconut oil and anti-inflammatory and cooling properties from turmeric. It’s a bright, medicinal, deeply meaningful special occasion star.'
Ingredients
- 1 kg white rice
- 100 ml air kunyit (see below)
- 150 ml coconut milk
- 4 garlic cloves, crushed
- 2 lemongrass stems, crushed and knotted
- 1 cm piece of fresh galangal, thickly sliced and crushed
- 2 tsp sea salt
Air kunyit
- 12 ½ cm piece fresh turmeric, roughly chopped
- 500 ml (2 cups) water
Please note that this method does not work well with smaller quantities of rice, but the rice can be stored in a rice cooker on the warming setting or in a bamboo basket to serve throughout the day, or stored in the fridge for up to 3 days.
Instructions
- Rinse the rice under running tap water in a large strainer until the water runs almost clear. Transfer the rice to a large mixing bowl, cover it with water and leave to soak for 15 minutes.
- Meanwhile, fill a medium or large steamer pot with water to about 2½ cm (1 inch) below the steamer basket. Bring to the boil.
- Strain the rice and transfer it to the steamer pot. Cover and steam the rice for 15 minutes.
- Meanwhile, add 800 ml water, turmeric water and coconut milk to a large saucepan and bring to a boil.
- Return the rice to the mixing bowl and pour over the hot turmeric–coconut milk. Add the remaining ingredients and stir everything together slowly until all of the ingredients are evenly combined. Cover the bowl and let the rice steep for 20 minutes, or until all of the liquid has been absorbed.
- Bring the water in the steamer pot to a boil again, and stir the rice with a wooden spoon to loosen the grains. Transfer the rice back to the steamer, cover and steam for an additional 20 minutes, or until the rice is fully cooked. When ready, the nasi kuning will be fluffy, fragrant and brilliant yellow in colour
- To make the air kunyit, blend the turmeric and water in a blender or food processor on high speed for 2 minutes, or until it’s nice and smooth. Strain. This will keep in an airtight container in the fridge for up to 3 days.
This is a recipe from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa, I Wayan Kresna Yasa. Published by (RRP $50).
Photography credit: Martin Westlake.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
'Colour plays an important role in our cultural and culinary lives. In the Nawa Sanga, Bali’s sacred directional compass, kuning (yellow) represents Mahadewa (the god of the west), so, in some ceremonial contexts, turmeric rice is used to honour this energy. From a non-religious standpoint, it’s a celebratory dish, making appearances at birthdays, anniversaries and family gatherings alike. On top of all this, it’s very good for you – every mouthful is brimming with healthy fats from coconut oil and anti-inflammatory and cooling properties from turmeric. It’s a bright, medicinal, deeply meaningful special occasion star.'
