Nasi koening

In Indonesia, nasi kuning is a staple on shared tables, served during celebrations or everyday meals. Its golden color and gentle aroma of turmeric, coconut milk, and spices create a dish that tastes rounded, comforting, and full of warmth. Often placed in the center and paired with ayam goreng or tempeh, it’s best enjoyed in good company.

With Boembloc Nasi Kuning, you can recreate this experience at home in just five simple steps. Made with pure ingredients and a straightforward process, the flavors come together naturally, whether cooked 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 until the water runs clear and drain well.

2. Add the rice, water, coconut milk, and Boembloc Nasi Kuning to a pot. Place over medium heat, cover with a lid, and bring to a gentle simmer, not a rolling boil.

3. Once small bubbles appear, lower the heat. Open the lid, stir once to mix evenly and prevent sticking, then cover again. Keep the rice on low heat for 20–22 minutes, until the liquid is fully absorbed.

4. Turn off the heat and let the rice rest, covered, for 10 minutes.

Remove any leaves and lemongrass, then fluff the rice gently with a fork.

Serve warm, optionally topped with crispy fried shallots and/or thinly sliced lime leaves. Traditionally, it is served alongside fried chicken, tempeh, sliced omelet, raw vegetables, and sambal.

Rice Cooker Method

Rinse the rice until the water runs clear and 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 the lid and stir once to mix everything evenly then close thhe lid. Continue cooking until the rice is done.

4, Once the rice is done, let it rest in the rice cooker with the lid closed for 10 minutes.

Remove any leaves and lemongrass, then fluff the rice gently with a fork.

Serve warm, optionally topped with crispy fried shallots and/or thinly sliced lime leaves. Traditionally, it is served alongside fried chicken, tempeh, sliced omelet, raw vegetables, and sambal.

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