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Loading...Indonesian yellow turmeric rice is a fragrant, golden side dish slow-cooked with coconut milk, fresh turmeric, and a bouquet of aromatic leaves. Traditionally served at weddings, birthdays, and family gatherings across Indonesia, this vibrant rice pairs beautifully with grilled meats, fried chicken, sambal, and crisp vegetables.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 12 gSaturated Fat
- 72 gCarbs
- 3 gFiber
- 4 gSugar
- 8 gProtein
- 310 mgSodium
- 340 mgPotassium
- 55 mgCalcium
- 2.5 mgIron
- 5 mgVitamin C
- 10 mcgVitamin A
Ingredients
For the rice
- 2 cups (400 g) jasmine rice, rinsed until water runs clear
- 1 can (400 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1 teaspoon fine sea salt
- ½ teaspoon sugar
- 2 tablespoons vegetable oil
Aromatics and spices
- 3 tablespoons fresh turmeric, peeled and grated (or 1½ teaspoons ground turmeric)
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 2 Asian shallots, finely minced
- 2 lemongrass stalks, outer leaves removed and bruised
- 4 kaffir lime leaves, torn (optional)
- 2 salam leaves (Indonesian bay leaves) or 1 European bay leaf
- 1 pandan leaf, tied in a knot (optional)
To finish and garnish
- 1 tablespoon fresh lime juice
- ¼ cup store-bought or homemade fried shallots
- 2 hard-boiled eggs, peeled and halved
- 1 small cucumber, sliced into half-moons
- Sambal or kecap manis, for serving
Directions
- Rinse the jasmine rice in cold water 2–3 times until the water runs nearly clear, then drain well in a fine sieve.
- Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the shallots, garlic, ginger, and grated turmeric and cook for 2–3 minutes until softened and very fragrant.
- Add the drained rice and stir gently for 1–2 minutes so every grain is lightly coated in the spiced oil.
- Pour in the coconut milk and water, then add the lemongrass, kaffir lime leaves, salam leaves, pandan, salt, and sugar. Stir once to combine.
- Bring the mixture to a gentle boil, then reduce the heat to the lowest possible setting. Cover the pot tightly with a lid and cook undisturbed for 18–20 minutes.
- Remove the pot from the heat and let it stand, still covered, for 10 minutes so the rice finishes steaming and the grains set.
- Discard the lemongrass, lime leaves, salam leaves, and pandan. Drizzle the lime juice over the rice and fluff gently with a fork.
- Spoon the rice into a bowl, invert it onto plates or a platter to form a golden mound, then top with fried shallots and serve with egg halves, cucumber, and sambal.
Cook’s Notes
- For the most vivid golden color and an earthy depth, use fresh turmeric root; ground turmeric works but produces a slightly muted hue.
- Rinse the rice thoroughly to wash away excess starch so the cooked grains stay separate and fluffy rather than sticky.
- Salam leaves give an authentic Indonesian aroma, but you can substitute 1 European bay leaf plus a small strip of dried lime peel.
- To shape the rice traditionally, pack it firmly into a small bowl lined with a piece of banana leaf, then invert onto the plate.
- Leftovers keep well refrigerated for up to 3 days; reheat with a tablespoon of water per cup of rice to restore moisture.
