Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 107 :: SHOULDERS AND BUTTS
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BALINESE YELLOW RICE NASI KUNING
Source: The Barbecue Bible by Steven Raichlen (Workman, 1998)
Advance
Preparation: 
Category: Vegetarian
Directions:
\3 cups jasmine rice
1-1/2 cups coconut water or plain water
1-1/2 cups chicken broth, homemade or canned low-sodium
3/4 cup coconut milk
1 stalk fresh lemongrass, trimmed and flattened with the side of a cleaver,
or 1 teaspoon grated lemon zest
4 slices fresh galangal or ginger (each 1/4 inch thick), lightly crushed with the side of
a cleaver
1/2 teaspoon ground turmeric
1 tablespoon salt

Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat until the water remains clear, 4 to 6 rinsings.

Place the coconut water, chicken broth, coconut milk, lemongrass, galangal, turmeric, and salt in a large heavy pot and bring to a boil over high heat. Add the rice and return the water to a boil. Reduce the heat to low and cover the pot tightly. Cook the rice until just tender, 15 to 18 minutes. Remove the pot from the heat and let the rice stand, covered, for 5 minutes.

Gently fluff the rice with a fork. Remove the lemongrass and galangal slices. To serve the rice in the traditional Balinese manner, pack it into a lightly oiled large funnel or other cone-shaped mold. Let stand with the wide opening propped up in a deep bowl or pot covered with aluminum foil for 3 minutes. Place a platter over the base of the mold and invert and unmold the rice onto it.
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