👨‍🍳 조리법

1. 1

   Prepare the turmeric paste: Peel the fresh turmeric root. Cut into small pieces and place in a blender or food processor with a tablespoon or two of water. Blend until a smooth, vibrant yellow paste forms. Strain through a fine-mesh sieve if desired to remove any fibrous bits.

   ⏱️ 5 minutes
2. 2

   Rinse the rice: Place the rice in a large bowl and rinse under cold running water, swirling with your hand. Drain and repeat until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

   ⏱️ 5 minutes
3. 3

   Combine ingredients for cooking: In a pot or the inner pot of a rice cooker, combine the rinsed rice, coconut milk, water, turmeric paste, bruised lemongrass stalks, salt, and optional bay leaves. Stir gently to distribute the turmeric paste evenly. The mixture should have a pale yellow hue.

   ⏱️ 5 minutes
4. 4

   Cook the rice: If using a rice cooker, set it to the standard rice cooking setting. If using a stovetop pot, bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for about 20-25 minutes, or until the liquid is absorbed and the rice is tender. Avoid stirring during this time.

   ⏱️ 25 minutes
5. 5

   Rest and fluff: Once cooked, let the rice steam, covered and undisturbed, for 10 minutes. Then, remove the lemongrass stalks and bay leaves. Gently fluff the rice with a fork or rice paddle to separate the grains and ensure even distribution of the color.

   ⏱️ 10 minutes
6. 6

   Prepare side dishes: While the rice is cooking or resting, prepare your chosen side dishes. This can include frying shallots, boiling eggs, or preparing any other accompaniments.

   ⏱️ Varies (concurrently)
7. 7

   Serve: Traditionally, Nasi Kuning is molded into a cone shape using a mold or by hand (carefully, as it will be hot). Place the molded rice on a serving platter. Arrange the assorted side dishes around the base of the rice cone. Serve warm.

   ⏱️ 5 minutes