Nasi kuning
Nasi kuning personal serving, surrounded with rich Indonesian dishes | |
| Alternative names | Nasi kunyit |
|---|---|
| Course | Main course |
| Place of origin | Java, Indonesia |
| Region or state | Sumatra, Malay Peninsula, Java, Borneo, Sulawesi, Mindanao |
| Associated cuisine | Indonesia, Malaysia, Brunei, Singapore, the Netherlands, the Philippines, Suriname, Sri Lanka (known as kaha buth) and South Africa |
| Serving temperature | Hot and room temperature |
| Main ingredients | Rice cooked in turmeric surrounded with side dishes |
| Similar dishes | Hsi htamin |
Nasi kuning (literally, "yellow rice"; Indonesian pronunciation: [ˌnasi ˈkunɪŋ]), or sometimes called nasi kunyit (literally, "turmeric rice"; Indonesian pronunciation: [ˌnasi ˈkuɲɪt̪̚]), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). Nasi kuning also can be found in neighbouring Malaysia, Brunei, Singapore and Cocos Island, Australia.
Because of its perceived favourable fortune and auspicious meaning, nasi kuning is often served as a special dish for celebrations; e.g. community rituals, ceremonies, birthdays, weddings, anniversaries and also the independence day celebration. Nevertheless, it is also a favourite dish for breakfast in Indonesia.
In the Philippines, a related dish exists in Mindanao, particularly among the Maranao people, where it is known as kuning. Like the Indonesian version, it primarily uses turmeric, but also adds lemongrass and does not use coconut milk. A similar dish is also found in Sri Lankan cuisine where it is known as kaha buth (and lamprais) and draws from both Indonesian and Sri Lankan influences.