How to Make the Perfect Nasi Uduk
Indonesian · Easy · 35 min · 4 servings
Nasi uduk is a fragrant Indonesian coconut rice dish cooked with lemongrass, pandan leaves, and a blend of warm spices that infuse each grain with a rich and aromatic flavor. It is a beloved Betawi dish from Jakarta that is traditionally served as a complete breakfast with fried chicken, tempeh, and sambal.
Why this recipe works
This Nasi Uduk recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups jasmine rice, washed and drained
- 300 milliliters coconut milk, full fat
- 200 milliliters water
- 2 stalks lemongrass, bruised
- 3 whole pandan leaves, tied in a knot
- 0.5 teaspoon salt
Step by step instructions
Step 1: Combine Rice and Liquids
Place the washed jasmine rice in a medium saucepan or rice cooker pot. Pour in the coconut milk and water and stir to combine. Add the bruised lemongrass stalks, knotted pandan leaves, and salt. Stir gently to distribute the aromatics throughout the rice.
Step 2: Cook the Coconut Rice
If cooking on the stovetop, bring the mixture to a boil over medium-high heat, then reduce the heat to the lowest setting and cover tightly with a lid. Cook for 18 to 20 minutes until all the liquid has been absorbed and the rice is perfectly fluffy and fragrant.
Step 3: Rest and Fluff
Remove the pot from the heat and allow the nasi uduk to rest covered for 5 minutes. This resting period allows the steam to finish cooking the rice evenly and prevents the bottom from drying out. Remove and discard the lemongrass stalks and pandan leaves.
Step 4: Serve with Accompaniments
Fluff the coconut rice gently with a fork and transfer to a serving platter. Traditionally nasi uduk is served with fried tempeh, crispy fried chicken, thinly sliced omelette, cucumber, and a generous spoonful of sambal kacang peanut chili sauce on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pandan leaves → half a teaspoon of pandan extract or vanilla bean for a different but pleasant aroma
- full fat coconut milk → light coconut milk for a lower calorie version though the rice will be less rich
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using too much coconut milk without adjusting the water ratio which makes the rice wet and gummy instead of fluffy
- Lifting the lid during cooking which releases the steam and causes the rice to cook unevenly with a hard center
Nutrition facts
Per serving: 420 calories, 7g protein, 68g carbs, 16g fat, 2g fiber.
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