Nasi Kuning — Print Recipe — The Culinary Codex

Brilliantly golden turmeric-coconut rice molded into a cone shape (tumpeng), surrounded by an elaborate spread of side dishes — Indonesia's most festive and ceremonial rice preparation.

Ingredients

4 cups long-grain rice
400ml coconut milk
200ml water
2 tbsp turmeric powder (or 5 cm fresh turmeric)
2 pandan leaves, knotted
2 stalks lemongrass, bruised
3 bay leaves
1 tsp salt
Side dishes: shredded omelet
Fried chicken
Beef serundeng (spiced coconut flakes)
Sambal goreng kentang (spicy fried potatoes)
Perkedel (potato fritters)
Kerupuk
Cucumber slices

Instructions

1 Wash rice and combine in a rice cooker with coconut milk, water, turmeric, pandan leaves, lemongrass, bay leaves, and salt.
2 Cook until rice is fluffy and brilliantly yellow. Remove aromatics.
3 Pack the yellow rice into a cone-shaped mold (or form into a cone by hand on a platter).
4 Unmold the rice cone onto a large round platter (traditionally lined with banana leaves).
5 Arrange all side dishes around the base of the cone: shredded omelet, fried chicken, serundeng, sambal goreng kentang, perkedel, kerupuk, and cucumber.
6 The guest of honor traditionally cuts the top of the cone and serves it to the most respected person present.

Did You Know?

The cone shape of nasi tumpeng represents Mount Meru from Hindu-Buddhist tradition and symbolizes gratitude to God — the top of the cone is always served to the most honored guest.