Festive Rice Recipe

The turmeric in this recipe tints the rice a fun, bright yellow hue

Ingredients of Nasi Kuning / Festive Rice

• 4 tbsp. canola oil
• 2 cloves garlic, minced
• 2 medium onions, chopped fine
• 1 tbsp. turmeric
• 1 lb. uncooked Thai fragrant rice
• 3 c. water
• 1/4-oz. can reduced-fat coconut milk
• 2 stalks lemongrass
• 1 tsp. salt
• 1 red chili pepper, seeded and chopped
• 1 medium cucumber, peeled and sliced thickly
• 1 tomato, cut into wedges deep-fried shallots
• 10 fried shrimp crackers[1]

Methods

1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6

[1]To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil. Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expandsand becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.

Regard
resep masakan Indonesia