Nasi Kunyit (Yellow Festive Rice)
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This rice recipe makes a very colorful, fragrant dish that goes well with the mutton soup recipe found here. Remember to use coconut milk, not canned coconut cream, which is too sweet. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
Ingredients
4 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
5-inch piece ginger, peeled and chopped
3 garlic cloves, peeled
20 shallots, peeled
1 cup water
6 tablespoons vegetable oil
6 cups coconut milk
3 cups rice, washed and drained
4 pieces lemon grass
Salt to taste
Fried spring (green) onion rings for garnish
Instructions
Puree the first 7 ingredients in a blender. In a pan, fry the pureed ingredients in the oil until fragrant. Add the coconut milk and bring to a boil. Reduce the heat to a simmer, add the rice and lemon grass, cover, and cook until the rice is done, about 40 minutes. Add salt to taste and garnish with green onion rings.
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