📝 About This Recipe
Originating from the bustling streets of Jakarta, Nasi Uduk is a luxurious coconut milk-infused rice dish that defines Indonesian comfort food. Each grain is perfumed with a bouquet of lemongrass, pandan, and galangal, resulting in a creamy, savory profile that is far more complex than standard steamed rice. It is a celebration of tropical aromatics, traditionally served at breakfast or festive gatherings to bring people together over a steaming, fragrant plate.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain Jasmine Rice (rinsed until water runs clear)
- 400 ml Coconut Milk (full-fat for best flavor)
- 250-300 ml Water (adjust based on rice type and desired texture)
- 1.5 teaspoons Sea Salt
Aromatic Aromatics
- 2 stalks Lemongrass (bruised and tied in a knot)
- 2 leaves Pandan Leaves (tied into a knot)
- 4 pieces Indonesian Bay Leaves (Daun Salam) (can substitute with regular bay leaves)
- 2 cm Galangal (sliced and bruised)
- 1 piece Cinnamon Stick (small)
- 3 pieces Cloves (whole)
Essential Garnishes
- 5-6 pieces Shallots (thinly sliced and fried until golden (Bawang Goreng))
- 1 piece Cucumber (sliced into rounds)
- 2 pieces Eggs (made into a thin omelet and shredded)
- 200 grams Fried Tempeh or Tofu (cubed and seasoned)
👨🍳 Instructions
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1
Thoroughly rinse the jasmine rice in a bowl with cold water. Repeat 3-4 times until the water runs clear; this removes excess starch and ensures the grains stay separate and fluffy.
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2
Drain the rice completely and transfer it into your rice cooker inner pot or a heavy-bottomed saucepan.
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3
Prepare the aromatics: bruise the white parts of the lemongrass stalks with the back of a knife and tie the pandan leaves into knots to release their essential oils.
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4
Pour the coconut milk and water over the rice. The liquid level should be about one knuckle (roughly 2cm) above the surface of the rice.
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5
Stir in the sea salt, bruised lemongrass, pandan leaves, salam leaves, galangal slices, cinnamon, and cloves.
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6
If using a rice cooker: simply close the lid and set it to the 'Standard' or 'White Rice' cycle. Once it finishes, let it sit on 'Warm' for 10 minutes before opening.
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7
If using the stovetop method: bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from scorching at the bottom.
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8
Once boiling, reduce the heat to the lowest possible setting, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is fully absorbed.
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9
Remove the saucepan from the heat (keep the lid on) and let the rice steam undisturbed for an additional 10 minutes. This is crucial for the perfect texture.
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10
Gently open the lid and discard the lemongrass, pandan leaves, and other whole spices.
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11
Use a rice paddle or fork to fluff the rice gently, ensuring the coconut fats are evenly distributed throughout the grains.
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12
Transfer the rice to a serving platter. Generously top with the crispy fried shallots (Bawang Goreng) while the rice is hot so the aroma blooms.
💡 Chef's Tips
Always use full-fat coconut milk; low-fat versions lack the richness and 'lemak' (creamy) mouthfeel required for authentic Nasi Uduk. If you cannot find Indonesian Salam leaves, a combination of regular bay leaf and a squeeze of lime zest can mimic the earthy citrus note. Don't skip the resting period after cooking; this allows the moisture to redistribute, preventing the rice from being mushy. For an extra yellow hue (Nasi Kuning variant), you can add 1 teaspoon of turmeric powder to the liquid before cooking. If the rice feels too dry after the cooking cycle, sprinkle 2 tablespoons of hot water over it and steam for another 5 minutes.
🍽️ Serving Suggestions
Serve with Ayam Goreng (Indonesian Fried Chicken) for a protein-packed traditional meal. Add a side of Sambal Terasi (shrimp paste chili sauce) to provide a spicy kick that cuts through the creamy rice. Pair with Emping (melinjo nut crackers) or Kerupuk (prawn crackers) for a necessary crunchy texture. Include a side of 'Orek Tempeh' (sweet and spicy stir-fried tempeh) to complete the classic Jakarta breakfast set. Enjoy with a glass of hot Teh Tawar (unsweetened jasmine tea) to cleanse the palate.