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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant Indonesian Yellow Rice is a fragrant and flavorful dish that combines the richness of coconut milk with the earthy aroma of turmeric and spices. The spice paste, made from shallots, garlic, candlenut, and turmeric, infuses the rice with a deep golden hue and a delightful aroma. Bay leaves and lemongrass add layers of complexity, while mushroom bouillon and salt enhance the seasoning. The rice is cooked to perfection, fluffy and evenly blended with...
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Blend the shallots, garlic, candlenut, and turmeric into a smooth spice paste.
Sauté the spice paste in a pan until fragrant. You can add oil if preferred, though the recipe doesn't require it.
Mix the rice, spice paste, coconut milk, and water in a pot or rice cooker.
Add the bay leaves, lemongrass, salt, and mushroom bouillon to the pot.
Cook the rice until fully done, allowing the flavors to infuse deeply. Once cooked, fluff the rice and mix it evenly with the spices.
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You can add a little oil while sautéing the spice paste for a richer flavor.
Use fresh turmeric for a brighter color and more intense flavor.
If you don’t have mushroom bouillon, substitute with chicken bouillon or vegetable bouillon.
Can I use a rice cooker for this recipe?
Yes, you can mix all the ingredients in the rice cooker and let it cook as usual.
What can I substitute for candlenut?
You can use macadamia nuts or almonds as a substitute for candlenut.
Can I make this dish vegan?
Yes, ensure the bouillon used is vegetable-based and avoid adding any non-vegan garnishes.
How do I store leftovers?
Store the rice in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or steamer.
Can I freeze yellow rice?
Yes, you can freeze it in a freezer-safe container for up to 1 month. Thaw and reheat before serving.
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