Nasi Kuning Tumpeng Mini (Mini Turmeric Rice Cones)

Ingredients

• 2 cups White Rice
• 2 cups Coconut Milk
• 2 tsp Turmeric Powder
• 2 stalks Lemongrass, bruised
• 2 leaves Bay Leaves
• 1/2 tsp Salt
• 1 medium Cucumber, sliced
• 1 medium Tomato, sliced

Instructions

1. 1Place the 2 cups of white rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. This removes excess starch, which helps the rice cook up fluffy.
2. 2In a large heavy-bottomed pot, combine the rinsed 2 cups of white rice, 2 cups of coconut milk, 2 teaspoons of turmeric powder, 2 bruised stalks of lemongrass, 2 bay leaves, and 1/2 teaspoon of salt. Stir everything together to ensure the turmeric powder is evenly distributed.
3. 3Place the pot over medium-high heat (around 400°F / 200°C) and bring the mixture to a boil. Once boiling, immediately reduce the heat to low (around 200°F / 95°C), cover the pot tightly, and let it simmer for 20-25 minutes. The rice is cooked when all the liquid has been absorbed and the rice is tender. You should not hear any bubbling sounds.
4. 4Remove the pot from the heat and let it rest, covered, for 10 minutes. This resting period allows the steam to finish cooking the rice evenly and makes it easier to handle.
5. 5Carefully remove and discard the 2 bruised stalks of lemongrass and the 2 bay leaves from the cooked rice.
6. 6Using a small cone-shaped mold or by hand, shape the warm rice into 4 mini cones. Gently pack the rice to form a firm shape.
7. 7Arrange the 4 mini rice cones on serving plates. Garnish each plate with slices of the 1 medium cucumber and 1 medium tomato.

Related Guides