RCI-RC.001.0134.001
Nasi Koening
Spiced yellow rice
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- (one) lb long-grain rice1 unit
- 1 unit
- (one) teaspoon kunir1 unitannatto, or masusa (for the color)
- (one) salam leaf1 unit
- (one) pinch greater galanga1 unit
- (one) pandan leaf1 unit
- 1 unit
Method
1
Rinse the long-grain rice under cold water until the water runs clear, then drain well.
2
Dilute the coconut milk with an equal amount of water to create the cooking liquid.
1 minutes
3
Heat the coconut milk mixture in a large pot or rice cooker over medium heat.
2 minutes
4
Add the kunir (annatto), salam leaf, greater galanga, and pandan leaf to the hot coconut liquid and stir to combine.
5
Add the rinsed rice to the pot and stir well to distribute the spices evenly.
1 minutes
6
Bring the mixture to a boil, then reduce heat to low and cover tightly with a lid.
3 minutes
7
Simmer gently without lifting the lid until all liquid is absorbed and the rice is tender, approximately 15 minutes.
15 minutes
8
Remove from heat and let the rice rest covered for 2-3 minutes to allow residual steam to finish cooking.
3 minutes
9
Fluff the rice with a fork, remove the salam leaf and pandan leaf, and season with black pepper to taste.
1 minutes