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There’s something incredibly comforting about the aroma of nasi kuning wafting through the house, instantly taking me back to my childhood. Growing up, my mother always made nasi kuning from scratch, a tradition deeply rooted in our family. It wasn’t just any dish but the centerpiece of every birthday celebration. When the sun rose on someone’s special day, you could almost bet the rice cooker was already bubbling away, the golden-hued rice slowly steaming, filling our home with a warm, fragrant scent that felt like a big, golden hug.

In our house, nasi kuning wasn’t merely food—it was love served on a plate. The golden yellow color, thanks to the turmeric, symbolized happiness, wealth, and good fortune, making it the perfect dish for marking special occasions. While my mother used the traditional steaming method, over the years, I discovered that making nasi kuning in a rice cooker delivers the same fragrant, flavorful rice with half the hassle—perfect for modern-day kitchens without sacrificing the heart of the dish.

Indonesian Nasi Tumpeng: More Than Just a Dish

When you think of grand Indonesian feasts, it’s impossible not to picture nasi tumpeng—a stunning cone-shaped tower of nasi kuning surrounded by an array of vibrant side dishes. This isn’t just about food; it’s a cultural statement. Nasi tumpeng is often the centerpiece of ceremonial events, from birthdays and weddings to corporate milestones. In Javanese tradition, the towering shape of nasi tumpeng is believed to represent the holy mountain, a symbol of gratitude and connection to the divine.

The star of this elaborate presentation? You guessed it—nasi kuning. Its striking color and rich flavors elevate it from a simple rice dish to something truly celebratory. Though traditionally made using a steaming process, the modern rice cooker has made it more accessible, allowing home cooks to recreate the essence of nasi tumpeng effortlessly.

A Glimpse Into the History of Nasi Tumpeng

The roots of nasi tumpeng date back centuries, deeply intertwined with Javanese culture and Hindu-Buddhist traditions. Before Indonesia became the archipelago we know today, ancient communities used nasi tumpeng as offerings during religious rituals. The towering structure was symbolic, representing Mount Meru, the sacred five-peaked mountain in Hindu, Jain, and Buddhist cosmology, believed to be the center of all physical, metaphysical, and spiritual universes.

Over time, nasi tumpeng transcended its religious roots, symbolizing gratitude and celebration. The golden color of nasi kuning in the tumpeng reflects wealth and prosperity. In modern Indonesia, nasi tumpeng is often the highlight of a syukuran—a thanksgiving ceremony—marking milestones such as anniversaries, graduations, or childbirth.

So, What Does Nasi Kuning Taste Like?

Nasi kuning isn’t your ordinary bowl of rice. Its flavor profile is a beautiful dance of savory, aromatic, and slightly creamy notes. The secret lies in its simplicity and the magic of its ingredients. Turmeric gives it a warm, earthy flavor and that iconic golden hue, while coconut milk adds a subtle richness, making each grain tender with a creamy finish. Aromatics like lemongrass, bay leaves, and kaffir lime leaves infuse the rice with layers of fragrance, turning each bite into a symphony of flavors.

There’s a gentle sweetness from the coconut milk, balanced by the earthiness of the turmeric and a light, citrusy zing from the kaffir lime leaves. It’s hearty yet delicate—a festive and homey flavor. The result? A bowl of nasi kuning that’s vibrant, flavorful, and oh-so-satisfying.

Nasi Kuning vs. Nasi Uduk vs. Nasi Lemak: What’s the Difference?

At first glance, nasi kuning, nasi uduk, and nasi lemak might seem like siblings—after all, they’re all coconut milk-based rice dishes—but their differences lie in the details.

• Nasi Kuning is the golden child (literally) of Indonesian cuisine. Turmeric gives it its vibrant hue and infuses it with a warm, earthy flavor. Often reserved for special occasions, its celebratory nature sets it apart.
• Nasi Uduk, another Indonesian classic, skips the turmeric and focuses on the rich aroma of coconut milk and various spices like lemongrass, bay leaves, and pandan leaves. It’s less bold in flavor than nasi kuning but incredibly fragrant and perfect for everyday meals.
• Nasi lemak, a staple in Malaysian and Singaporean cuisine, is a dish that combines the creaminess of coconut milk with a distinct pandan fragrance. It’s typically served with sambal, anchovies, boiled eggs, and peanuts, creating a spicy, sweet, and savory balance.

While all three are delicious, nasi kuning stands out with its bold color and flavor, making it the go-to for festive occasions.

Why Use a Rice Cooker for Nasi Kuning? It’s So Easy!

Traditionalists may argue that nasi kuning should be steamed for the best texture, but let’s be honest—most of us don’t have hours to hover over a stove. Enter the rice cooker: the modern home cook’s secret weapon. Making nasi kuning in a rice cooker reduces time and effort without compromising flavor.

Why choose the rice cooker method?

• Convenience: Just dump all the ingredients into the rice cooker, press a button, and let it work its magic.
• Consistency: You won’t have to worry about undercooked or overly wet rice. The rice cooker ensures that cooking is even done every time.
• Less Cleanup: One pot, less mess. Need I say more?

So, if you’re craving nasi kuning but don’t want the hassle of traditional steaming, this rice cooker method is a game-changer.

Why We Double Cook the Rice in the Rice Cooker

If you’ve ever wondered why some nasi kuning recipes suggest double-cooking the rice in a rice cooker, here’s the reason: it’s all about achieving the perfect texture and flavor balance.

Nasi kuning requires a richer, creamier texture than standard steamed rice. The coconut milk and turmeric can sometimes make the rice too wet or unevenly cooked if done in just one round. By double cooking, you allow the grains to absorb all the flavors deeply and ensure that the rice achieves that ideal balance—fluffy, aromatic, and cohesive without being soggy.

Here’s how it works:

1. First Cook: The initial cook allows the rice to absorb most of the coconut milk and turmeric mixture. However, the consistency might still be slightly sticky or uneven.
2. Second Cook: Once the rice cooker flips to “warm” mode, gently stir the rice to redistribute the moisture evenly. Then, start the rice cooker again. This second round helps the rice dry out slightly and gives each grain a firmer texture, perfect for forming nasi tumpeng or serving alongside robust side dishes.

Double cooking is the secret weapon for home cooks aiming to achieve restaurant-quality nasi kuning without the complexity of traditional steaming methods.

Perfect Pairings: Elevate Your Nasi Kuning

While nasi kuning is flavorful, it truly shines with the right side dishes. Think of it as a canvas and the sides as vibrant strokes of color that complete the picture.

• Kering Tempe: Sweet, savory, and crunchy, this caramelized tempeh adds texture and a delightful umami punch. Its slight sweetness perfectly balances the savory notes of nasi kuning.
• Telor Balado: Hard-boiled eggs coated in a spicy chili sambal—because what’s an Indonesian meal without a bit of heat? The bold flavors of telor balado complement the creamy coconut richness of the rice.
• Sambal Goreng Kentang: Crispy diced potatoes stir-fried in a spicy and slightly sweet chili paste. The crispy texture and bold flavors add the perfect bite, balancing the soft, fragrant rice.
• Perkedel: Indonesian-style potato fritters, golden and crispy on the outside with a soft, flavorful interior. These savory bites add texture and richness, making them an excellent companion to the aromatic nasi kuning.
• Indonesian Sambal: A side of spicy sambal elevates the dish, adding a fiery kick that contrasts beautifully with the rice’s creamy coconut flavors. Whether you prefer sambal terasi’s boldness or sambal bajak’s sweetness, a spoonful of sambal makes every bite pop.

Of course, the possibilities are endless. Fried chicken, rendang, and stir-fried veggies make fantastic additions to your nasi kuning plate.

Things to Watch Out For When Making Nasi Kuning in a Rice Cooker

Even though using a rice cooker makes this dish foolproof, there are still a few tips to ensure your nasi kuning turns out perfect every time:

1. Don’t Overdo the Coconut Milk: While coconut milk adds creaminess, too much can make the rice mushy. Stick to the right balance of coconut milk and water for fluffy rice.
2. Turmeric Stains Everything: Turmeric is notorious for leaving its mark on everything, from your cutting board to your fingers. Wear gloves or immediately wash utensils after use.
3. Layer the Flavors: Don’t just throw in turmeric and coconut milk—lemongrass, kaffir lime leaves, and bay leaves add those essential aromatic layers.
4. Watch the Rice Cooker: Some rice cookers may switch to “warm” mode too early. If the rice still seems undercooked, stir it and run it through another cycle.
5. Rest the Rice: After the rice cooker switches to “warm,” let the nasi kuning sit for 10-15 minutes. This helps the grains firm up and soak in all the flavors.

Ingredients for Nasi Kuning (Rice Cooker Method)

Selecting the right ingredients is key to achieving nasi kuning’s iconic flavor, aroma, and vibrant golden color. This ingredient list stays true to tradition while providing helpful tips and substitutions for when certain items are hard to find.

Blended Ingredients (The Flavor Base)

This aromatic paste infuses the rice with rich, earthy flavors and that signature yellow hue.

• Shallots – Shallots bring a natural sweetness and mild pungency essential for a well-rounded flavor.
  • Substitute: If shallots aren’t available, use a small onion, though the flavor will be slightly sharper.
• Garlic – Adds depth and a subtle sharpness that balances the creaminess of the coconut milk.
  • Tip: Lightly sautéing the garlic before blending can mellow its raw intensity.
• Candlenut – A traditional thickening agent that lends a creamy texture and subtle nuttiness.
  • Substitute: Use cashews or macadamia nuts if you can’t find candlenuts. They offer a similar rich texture.
• Fresh Turmeric (or Turmeric Powder) – The heart of nasi kuning! Turmeric gives the rice its beautiful golden hue and earthy, slightly bitter flavor.
  • Tip: If using fresh turmeric, wear gloves when handling—it stains easily.
  • Substitute: Turmeric powder works perfectly fine if fresh turmeric is unavailable.

Other Ingredients

These ingredients form the base of your nasi kuning, creating its creamy, aromatic profile while ensuring a perfectly fluffy texture.

• Rice – Use jasmine rice or long-grain rice for the best texture. Short-grain rice may turn too sticky.
  • Tip: Rinse the rice thoroughly until the water runs clear to prevent it from becoming mushy.
• Coconut Cream – This gives the rice its signature creamy richness and subtle sweetness.
  • Substitute: You can use coconut milk, but reduce the water slightly to maintain the creamy consistency.
• Lemongrass – Bruised to release its citrusy aroma, lemongrass adds a refreshing, slightly zesty note.
  • Tip: If fresh lemongrass isn’t available, lemongrass paste can be used, though fresh is preferred for fragrance.
• Bay Leaves (Indonesian bay leaves/daun salam, if available) add a mild herbal aroma, enhancing the rice’s overall complexity.
  • Substitute: Regular bay leaves work, but daun salam offers a more subtle, authentic flavor.
• Mushroom Stock (optional) – Adds an umami boost, giving the rice a deeper savory note.
  • Substitute: Chicken or vegetable bouillon powder works as an alternative, or you can skip this for a more natural flavor.
• Salt – Enhances all the flavors without overpowering the dish.
• Pepper – Adds a gentle heat and depth of flavor.
• Water – The rice needs the right moisture level to cook perfectly in the rice cooker.
  • Tip: The first portion of water helps blend the flavors during the initial cook, while the second ensures the rice finishes soft and fluffy. Adjust slightly based on your rice cooker’s strength.
• Cooking Oil – Helps sauté the blended ingredients, releasing their full aroma before mixing with the rice.
  • Substitute: Any neutral oil like canola, sunflower, or vegetable oil works well.

Ingredient Tips & Substitutions Recap:

• Fresh vs. Powdered Turmeric: Both work well. Fresh gives a more vibrant color and earthy flavor, while powder offers convenience.
• Coconut Cream vs. Coconut Milk: Coconut cream yields a more prosperous, creamier rice. If using coconut milk, slightly reduce the added water.
• Daun Salam (Indonesian Bay Leaf): If you can find this in Asian markets, it’s worth it! It offers a milder flavor than regular bay leaves.
• Mushroom Stock Boost: Add mushroom stock for deeper umami flavors. Otherwise, the coconut and aromatics hold up well on their own.

Step-by-Step Instructions for Nasi Kuning (Rice Cooker Method)

Making nasi kuning in a rice cooker is a simple yet flavorful way to bring this beloved Indonesian dish to life. This step-by-step guide includes all the essential cooking tips and informative notes to ensure your nasi kuning turns out perfectly fragrant, fluffy, and flavorful every time.

Step 1: Prepare the Blended Ingredients

The aromatic base is key to creating that authentic nasi kuning flavor.

Blend the Ingredients:

• Combine the shallots, garlic, candlenut, and turmeric (fresh or powdered) in a blender or food processor. Here is the link for the hand blender that I use.
• Instead of adding water, use a small amount of cooking oil to help the blending process. This not only aids in achieving a smoother texture but also enhances the richness of the spice paste.
• Blend until it forms a smooth paste.
• Tip: Fresh turmeric will provide a brighter color and richer flavor, but turmeric powder works just as well.

Step 2: Sauté the Blended Paste

This step releases the full aroma of the spices, creating the signature flavor of nasi kuning.

1. Heat Cooking Oil:
   • Add cooking oil to a pan (or directly in the rice cooker if it has a sauté function).
   • Set the induction cooker to 120°C (or medium-low heat on a regular stove).
2. Sauté the Paste:
   • Pour in the blended ingredients and sauté for about 5 minutes or until fragrant.
   • Stir continuously to prevent the paste from burning and to ensure even cooking.
   • Cooking Tip: You’ll know it’s ready when the paste darkens slightly, and the oil separates from the spice mixture. This step is crucial for unlocking the full flavor of the turmeric and shallots.

Step 3: Prepare the Lemongrass

Lemongrass adds a fresh, citrusy aroma that balances the richness of the coconut cream.

1. Smash the Lemongrass:
   • Using a mortar and pestle, gently smash the lemongrass stalks to release their natural oils.
   • No mortar and pestle? No problem! Use the back of a rolling pin or the flat side of a knife to bruise the lemongrass.
2. Cut into Manageable Pieces:
   • After smashing, cut the lemongrass into pieces about 5 cm in length.
   • This makes it easier to fit into the rice cooker and ensures the lemongrass is evenly distributed throughout the rice, allowing its aroma to infuse the entire dish.
   • Tip: These shorter pieces also make it easier to remove the lemongrass before serving, though some enjoy leaving it in for presentation.

Step 4: Wash the Rice

Washing the rice properly ensures fluffy, non-sticky nasi kuning.

Rinse the Rice:

• Place the rice in a bowl and rinse it under cold water.
• Wash it 3 times or until the water runs clear.
• Pro Tip: This step removes excess starch from the rice, preventing it from turning gummy during cooking.

Step 5: Assemble Everything in the Rice Cooker

This is where all the flavors start coming together.

1. Add the Rice to the Cooker:
   • Transfer the washed rice to the rice cooker pot.
2. Mix in the Aromatics and Seasoning:
   • Add the sautéed spice paste, smashed lemongrass, bay leaves, salt, mushroom stock (if using), and pepper.
3. Pour in the Coconut Cream and Water:
   • Add the coconut cream along with the first 200 ml of water.
   • Cooking Tip: Stir the mixture gently to ensure the spice paste is evenly distributed throughout the rice. The coconut cream adds richness, but too much liquid can make the rice soggy—hence, the measured addition.

Step 6: First Cook in the Rice Cooker

It’s time for the rice cooker to do its magic!

1. Start Cooking:
   • Close the rice cooker lid and set it to the regular rice cooking mode.
   • Let it cook until the rice cooker automatically switches to “warm” mode.
2. Let It Rest:
   • Once done, let the nasi kuning sit undisturbed for 5 minutes.
   • Why This Matters: This resting time allows the steam to continue cooking the rice gently, helping the grains firm up.

Step 7: Stir and Prepare for Double Cooking

This is where the double-cooking technique comes in for that perfect texture.

1. Open the Rice Cooker and Stir:
   • After the 5-minute rest, open the lid and gently fluff the rice with a spatula or rice paddle.
   • This helps redistribute the flavors and evens out any moisture pockets.
2. Add the Second Batch of Water:
   • Pour in the remaining 200 ml of water and mix well.
   • Pro Tip: Adding water at this stage allows the rice to absorb any remaining coconut flavor while maintaining a light, fluffy texture.

Step 8: Second Cook (Double Cooking for Perfection)

This extra step is key for achieving restaurant-quality nasi kuning.

1. Re-cook the Rice:
   • Close the lid and start the rice cooker, letting it go through another full cooking cycle.
2. Final Rest:
   • Once done, let the rice sit for another 5-10 minutes before serving.
   • Why Double Cook? Double cooking ensures that the coconut cream fully absorbs into the rice, preventing it from being too wet while deepening the flavors. It also helps achieve that iconic fluffy-yet-creamy texture that makes nasi kuning so special.

Final Tips for Perfect Nasi Kuning

• Taste Test Before Serving: Once cooked, give the rice a quick taste and adjust the salt or pepper if needed before plating.
• Turmeric Stains: Be mindful when handling turmeric—it can easily stain cutting boards and utensils. Wash them immediately after use.
• Storage: Leftover nasi kuning can be stored in the fridge for up to 3 days. Reheat using a microwave or steam for the best texture.