Indonesian Coconut Turmeric Rice with Cashews
Indonesian turmeric rice (nasi kunci) with coconut milk and cashews has such delicate flavors you will be amazed how delicious this humble dish is. Make on the stovetop or rice cooker.
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Servings: 4 servings
Calories: 296kcal
Ingredients
- 1 cup Basmati rice
- 2 tsp. vegetable oil
- 1 shallot minced
- 1 cup water
- ½ cup coconut milk
- ½ tsp. Kosher salt
- ½ tsp. ground turmeric
- ¼ cup cashews coarsely chopped
- cilantro for garnish
Instructions
- In a saucepan heat oil on medium heat, and saute shallots until translucent.
- Rinse the rice in a strainer until the water runs mostly clear. Add in the rice and stir to combine.
- Next, add the water, coconut milk, salt and turmeric and stir.
- Turn the heat to high and bring to a boil.
- Turn heat down to medium-low and cover.
- Cook covered for about 20 minutes.
- Fluff rice, and transfer to a bowl.
- Top with cashews, and cilantro.
Notes
Frequently Asked Questions:
- How long can I store this in the refrigerator? Once it has completely cooled you can store this in the refrigerator for up to 3 days. Reheat in the microwave on medium power until hot but stop and stir every 30 seconds to fluff it up.
- Can I freeze this dish? Yes, once it has completely cooled you can pack into zip top freezer bags packed flat to save space and expel all the air. This will keep for a month in the freezer. Thaw it completely and microwave is as described above.
- How can I make this recipe in a rice cooker? Gather all the ingredients then sauté the minced shallots in a pan until translucent. Add the shallots to the rice cooker. Add the rest of the ingredients into the rice cooker, set for white rice if your unit has a setting for white or brown rice then start. Simple!
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Sodium: 249mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 2.2mg