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Nasi Uduk
Indonesian Coconut Rice
Nasi Uduk is a fragrant Indonesian rice dish cooked in coconut milk and often infused with aromatics like lemongrass and bay leaves. It's a popular breakfast in Jakarta, typically served with a variety of delicious accompaniments.
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- 400 g Jasmine rice(Rinsed until water runs clear)
- 400 ml Coconut milk(Full-fat, for richness)
- 200 ml Water(Adjust based on rice cooker or pot instructions)
- 1 stalk Lemongrass stalk(Bruised or lightly smashed to release aroma)
- 2 Bay leaves(Fresh or dried)
- 1 tsp Salt(Or to taste)
- as desired Accompaniments(e.g., fried chicken, fried tempeh, hard-boiled eggs, anchovies, sambal, cucumber slices)
ðšâð³ äœãæ¹
- 1
Combine rice, coconut milk, water, bruised lemongrass stalk, bay leaves, and salt in a medium saucepan or rice cooker pot. Stir gently to combine.
â±ïž 5 minutes - 2
If using a saucepan: Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time.
â±ïž 25-30 minutes - 3
If using a rice cooker: Follow your rice cooker's instructions for cooking white rice. Add all ingredients to the rice cooker pot and select the appropriate setting.
â±ïž 25-30 minutes - 4
Once the rice is cooked and the liquid absorbed, let it rest, covered, off the heat for 5-10 minutes. This allows the steam to distribute evenly.
â±ïž 5-10 minutes - 5
Remove the lemongrass stalk and bay leaves. Gently fluff the rice with a fork or rice paddle until it is light and separated.
â±ïž 2 minutes - 6
Serve the fragrant Nasi Uduk hot, accompanied by your choice of Indonesian favorites such as fried chicken, crispy fried tempeh, hard-boiled eggs, fried anchovies, a dollop of spicy sambal, and fresh cucumber slices.
â±ïž 1 minute
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- âFor extra fragrance, you can add a pandan leaf (tied in a knot) along with the lemongrass and bay leaves.
- âEnsure you use full-fat coconut milk for the richest flavor and creamiest texture.
- âThe key to Nasi Uduk is the aromatic infusion; don't skip the lemongrass and bay leaves.
- âPrepare your accompaniments while the rice is cooking to save time.
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- Nasi Uduk Betawi: Often includes fried shallots and a richer coconut milk base.
- Nasi Uduk Komplit: Served with a wider array of side dishes.
- Add a pinch of turmeric for a subtle yellow hue and earthy flavor.