Nasi Uduk / Nasi Lemak (Malayan) or Coconut Rice is a beloved Indonesian fragrant rice dish, originating from Jakarta. Unlike plain steamed rice, nasi uduk is cooked with coconut milk, lemongrass, salam leaves (Indonesian bay leaves), and pandan leaves, infusing it with a rich, aromatic flavor that's both savory and subtly sweet. It's often served for breakfast with various side dishes like fried chicken, emping (melinjo crackers), fried shallots, and a dollop of sambal. Making nasi uduk at home is straightforward and incredibly rewarding.
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| Original Coconut Rice |
* Ingredients You'll Need
To create authentic and flavorful nasi uduk, gather these ingredients:
2 cups (approx. 400g) white rice, preferably medium or long-grain
3 cups (approx. 700-750ml) medium-thick coconut milk (the amount may vary slightly depending on your rice type; check your rice packaging for liquid ratios if unsure)
2-3 stalks lemongrass, bruised (gently hit with the back of a knife to release aroma)
3-4 salam leaves (Indonesian bay leaves, if unavailable, you can omit or use a regular bay leaf, though the flavor will differ)
2 pandan leaves, tied in a knot (optional, but highly recommended for its unique aroma)
1 teaspoon salt (or to taste)
A pinch of sugar (optional, to enhance the savory notes)
Follow these steps to achieve perfectly fragrant and fluffy nasi uduk:
Wash the Rice: Rinse the white rice thoroughly under cold running water until the water runs clear. This removes excess starch, preventing the rice from becoming too sticky. Drain well.
Combine Ingredients: Place the washed rice in a rice cooker pot or a heavy-bottomed saucepan. Add the coconut milk, bruised lemongrass, salam leaves, knotted pandan leaves, salt, and optional sugar.
Stir and Cook: Stir all the ingredients gently to combine them well. If using a rice cooker, simply set it to the "cook" setting. If cooking on the stove, bring the mixture to a boil over medium heat, stirring occasionally to prevent the coconut milk from scorching at the bottom.
Simmer and Absorb: Once the mixture boils, reduce the heat to very low, cover the pot tightly, and let it simmer until all the liquid is absorbed by the rice. This usually takes about 15-20 minutes on the stove. Do not lift the lid during this time.
Steam (if cooking on stove): Once the liquid is absorbed and the rice appears mostly cooked, turn off the heat. You can either leave it covered for another 10-15 minutes to steam in its own residual heat, or transfer the half-cooked rice to a steamer. Steam for another 15-20 minutes until the rice is fully cooked, tender, and fluffy. If using a rice cooker, it will automatically switch to "warm" mode once cooked; let it rest for 10-15 minutes before opening.
Fluff and Serve: Once cooked, remove the lemongrass, salam leaves, and pandan leaves. Gently fluff the nasi uduk with a fork to separate the grains.
Rice to Liquid Ratio: The amount of coconut milk can vary. A good rule of thumb is to use slightly less liquid than you would for plain rice if your coconut milk is very thick. Adjust based on your rice type's recommendation for moisture.
Fresh Aromatics: Using fresh lemongrass, salam, and pandan leaves makes a significant difference in the aroma.
No Stirring During Simmering: Once the rice begins to simmer and absorb liquid, avoid stirring too much, as this can break the rice grains and make it mushy.
Resting Time: Allowing the rice to rest after cooking (either in the rice cooker or after steaming) helps the grains firm up and become fluffier.
Coconut Rice is a versatile dish that can be enjoyed with a wide array of Indonesian side dishes, making it a perfect meal for any time of the day. Enjoy the fragrant, savory taste of this traditional Indonesian delight!
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