Nasi Uduk (Indonesian Coconut Milk Rice)

  • Total Time - 40 minutes
  • Preparation - 10 minutes
  • Cooking - 30 minutes
  • Servings: 4
  • Country: Indonesia
Indonesian Nasi Uduk rice with coconut milk, served with chicken and vegetables.

Nasi Uduk is a very popular breakfast or light lunch dish in Jakarta. The use of pandan leaves (if available) significantly enhances the aroma, as does the use of fresh lemongrass and galangal.

Ingredients

For Nasi Uduk

  • 300 g Rice (Jasmine or other long-grain rice)
  • 350 ml Coconut Milk (full-fat)
  • 2 cm Galangal (fresh, bruised)
  • 1 stalk Lemongrass, bruised
  • 1 pc Pandan Leaf (tied into a knot, optional)
  • 2 pcs Kaffir Lime Leaves
  • 1 tsp Salt

Traditional Side Dishes

  • portion Fried Chicken (Ayam Goreng)
  • portion Fried Tempeh or Tofu
  • 2 pcs Shredded Egg Omelette (Thin strips)
  • for topping Fried Shallots (Bawang Goreng)
  • to taste Sambal

Instructions

Step 1: Preparing Rice and Liquid

Rinse the rice thoroughly in cold water. Drain it and transfer it to a pot (or rice cooker).

Pour the coconut milk over the rice. Add galangal, bruised lemongrass, pandan leaf (tied in a knot), kaffir lime leaves, and salt.

Step 2: Cooking

Bring the mixture to a boil over medium heat. Important: stir constantly to prevent the coconut milk from curdling and the rice from sticking to the bottom.

Once the mixture starts to boil, reduce the heat to minimum, cover the pot, and cook for 15-20 minutes until the liquid is absorbed and the rice is tender.

If using a rice cooker, place all ingredients into it and turn it on.

Step 3: Rest and Serving

Turn off the stove. Let the rice rest, covered, for at least 10 minutes to finish steaming.

Remove the herbs (lemongrass, galangal, pandan leaves) and gently fluff the rice with a fork to aerate it.

Serve Nasi Uduk rice with fried chicken, omelette strips, sprinkled with fried shallots, and a dollop of sambal.