Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 1 kg of rice in the rice cooker inner pot, then wash the rice under running water while stirring with your hand until clean.
Watch out
Rice must be washed thoroughly
otherwise, residual impurities will cause the rice to spoil easily and smell unpleasant
Put 8 shallots, 4 cloves of garlic, 4 pieces of turmeric, 1 piece of kencur, 2 candlenuts, and cooking oil into the blender cup, then blend until smooth and bright yellow.
Watch out
The spices must be blended completely smooth without lumps
otherwise, large chunks will taste bitter when eaten
Put the blended spice paste into a teflon pan without adding oil. Sauté over low heat, stir constantly until the spices are cooked, fragrant, and fully set.
local_fire_departmentlow heatWatch out
Use low heat when sautéing and stir constantly
otherwise, high heat will burn the bottom and make it bitter
Pour 1400 ml of water into the rice cooker inner pot containing 1 kg of washed rice.
Watch out
The water measurement must be precisely 1400 ml for 1 kg of rice
if there is too much water, the rice will become mushy
Add 2.5 tsp salt, 2 tsp chicken bouillon powder, 0.5 tsp ground pepper, 0.25 tsp granulated sugar, 1 sachet of 65 ml instant coconut milk, 3 bay leaves, 3 stalks of lemongrass, galangal, 6 torn kaffir lime leaves, and the sautéed spice paste. Stir until well combined.
Watch out
The spices and coconut milk must be stirred until completely dissolved and mixed well
otherwise, the seasoning will settle and the rice flavor will be uneven
Close the rice cooker lid, then cook the yellow rice using the standard cooking mode until done.
local_fire_departmentautomaticWatch out
Do not open the rice cooker lid during the cooking process to prevent steam from escaping and ensure the rice cooks perfectly.
Be careful of the hot steam escaping when opening the rice cooker lid to avoid burns.
As soon as the rice cooker switches to warm mode, open the lid and immediately stir the yellow rice from the bottom until well mixed.
local_fire_departmentwarm modeWatch out
The yellow rice must be stirred immediately upon cooking so that the steam escapes and the rice does not clump.
Close the rice cooker lid again and let it rest for 30 to 40 minutes on warm mode so the rice becomes fluffier and fully cooked.
local_fire_departmentwarm modeWatch out
Do not open the rice cooker lid during this resting period to ensure even cooking.
Open the rice cooker after 30 minutes, stir the perfectly cooked yellow rice again, serve on a plate, and garnish with fried shallots.
Watch out
Serve the yellow rice while warm to keep the spice aroma fragrant and delicious.
