Nasi Uduk
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.
Fragrant Indonesian coconut rice cooked with pandan and lemongrass, served with a variety of savory sides.
Nutrition per serving
Ingredients
Base
Liquid
Aromatics
Seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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