Vegan Nasi Kuning

🛒 Ingredients

• #For the Yellow Rice:
• 2 cups jasmine rice, rinsed thoroughly until water runs clear
• 1 ½ cups thick coconut milk
• 1 tsp ground turmeric (or 1 inch fresh turmeric, grated)
• 1 tbsp fresh lime juice
• 2–3 kaffir lime leaves, torn
• 1 stalk lemongrass, bruised and cut in half
• 1 bay leaf
• ½ tsp salt
• 1 tsp coconut sugar (optional, to balance flavors)
• 1 tbsp neutral cooking oil
• #Classic Vegan Sides (as shown in the photo):
• Fried tempeh slices
• Crispy fried tempeh sticks (sambal goreng tempeh)
• Stir‑fried glass noodles or vermicelli
• Potato fritters (perkedel kentang, no egg)
• Cucumber slices
• Homemade sambal
• Fried shallots for garnish

👩‍🍳 Instructions

1. 1

   Prepare the aromatic liquid: In a medium pot, combine coconut milk, turmeric, lime juice, kaffir lime leaves, lemongrass, bay leaf, salt, coconut sugar, and oil. Stir gently and warm over low heat for 2–3 minutes — do not bring to a rolling boil.

2. 2

   Cook the rice: Add the rinsed rice to the pot and stir well so every grain is coated evenly. Bring to a gentle simmer, then cover tightly, turn heat to the lowest setting, and cook for 15–18 minutes until all liquid is absorbed and rice is tender.

3. 3

   Rest and fluff: Turn off the heat and let the rice sit covered for another 5–10 minutes. Remove the lemongrass, bay leaf, and kaffir lime leaves. Fluff the rice gently with a fork to keep grains light and separate.

4. 4

   Assemble and serve: Mound the golden rice on a plate lined with banana leaves for a traditional touch. Arrange your chosen sides around it, top with fried shallots and sambal, and serve warm.