Nasi koening

In Indonesia, nasi kuning is a staple at gatherings. Its golden color, turmeric, coconut milk, and spices make it comforting and warm, often served alongside dishes like ayam goreng or tempeh.

With Boembloc Nasi Kuning, enjoy this at home in five easy steps. Made from pure ingredients, it comes together smoothly in a rice cooker or on the stove.

Ingredients (3-4 servings)

1 Boembloc Nasi Koening
250 g jasmine rice
60 ml coconut milk
340 ml water

Pan Method

Rinse the rice with cold water until the water runs clear. Drain well.

2. Add the rice, water, coconut milk, and Boembloc Nasi Kuning to a pot. Place over medium heat, cover with a tight-fitting lid, make sure no steam escapes, and bring to a gentle simmer, not a rolling boil. You should see small, steady bubbles forming around the edges of the pot and gentle wisps of steam escaping when you lift the lid slightly.

3. When small bubbles form, lower the heat. Uncover, stir, cover, and cook on low for 20–22 minutes, until the liquid is absorbed. Check the rice by tilting the pot—if no liquid pools, taste a grain. It should be fluffy, tender, and without a hard core. If still hard, chalky, or wet, cook a few more minutes and check again.

4. Turn off the heat. Rest, covered, for 10 minutes.

Remove leaves and lemongrass. Fluff with a fork.

Serve warm, topped with crispy fried shallots or lime leaves. For an authentic meal, add easy sides like fried chicken (made with our boembloc koenir), fried tempeh, omelet strips (make a thin omelet and slice it), raw cucumber and bean sprouts, and store-bought or homemade sambal.

Rice Cooker Method

Rinse the rice with cold water until the water runs clear. Drain well.

2. Add the rice, water, coconut milk, and Boembloc Nasi Kuning to the rice cooker. Close the lid and turn on the rice cooker, and cook for 10 minutes.

3. Open, stir once, close lid, and continue cooking until done.

4. Let the rice rest, with the lid closed, for 10 minutes.

4. Remove leaves and lemongrass. Fluff with a fork.

Serve warm, topped with crispy fried shallots or lime leaves. For an authentic meal, add easy sides like fried chicken (made with our boembloc koenir), fried tempeh, omelet strips (make a thin omelet and slice it), raw cucumber and bean sprouts, and store-bought or homemade sambal.