Nasi Uduk

Nasi uduk is tender, fragrant rice enriched with coconut milk and infused with lemongrass, pandan, kaffir lime, and daun salam. The finished rice is savory, subtly rich, and beautifully aromatic, with each grain remaining distinct and fluffy.

Nutrition · per serving

684kcal

9.5gProtein

88.3gCarbs

30.8gFat

2.5gFiber

2 servings

Ingredients

9 items

Rice base

jasmine rice300 g

coconut milk200 ml

water180 ml

salt5 g

Aromatics

lemongrass stalk1, bruised and knotted

Indonesian bay leaf (daun salam)2 leaves

kaffir lime leaves3 leaves, lightly torn

pandan leaf1 leaf, tied in a knot

To serve

fried shallots15 g

Tips

•For the most authentic aroma, use daun salam rather than Mediterranean bay; their flavors are not identical.
•If using a rice cooker, combine everything in the cooker pot and use the regular white rice setting, then rest 10 minutes before fluffing.
•Nasi uduk is often served with sambal, cucumber, peanuts, tempeh orek, or fried egg, but this classic base recipe is also excellent on its own.
•If your coconut milk is very thick, shake or stir it first; an even mixture helps the rice cook uniformly.

Steps

1
Rinse the jasmine rice in several changes of cold water until the water is mostly clear, then drain well. This removes excess surface starch so the grains cook up fluffy rather than gluey.
300 g jasmine rice
2
Place the drained rice in a medium saucepan or rice cooker pot. Add the coconut milk, water, and salt. Nestle in the bruised lemongrass stalk, Indonesian bay leaves, kaffir lime leaves, and tied pandan leaf. Stir once only to distribute the salt; too much stirring can break the grains.
300 g jasmine rice200 ml coconut milk180 ml water5 g salt1, bruised and knotted lemongrass stalk2 leaves Indonesian bay leaf (daun salam)3 leaves, lightly torn kaffir lime leaves1 leaf, tied in a knot pandan leaf
3
Bring the pot to a gentle simmer over medium heat. As soon as the liquid starts bubbling, reduce to the lowest heat, cover tightly, and cook for 12-14 minutes until the liquid is absorbed. Avoid lifting the lid during this stage so the rice steams evenly.
4
Turn off the heat and let the rice rest, covered, for 10 minutes. Resting finishes the steaming and helps the grains firm up so they separate cleanly.
5
Open the lid, remove the lemongrass, bay leaves, kaffir lime leaves, and pandan leaf, then fluff the rice gently with a fork or rice paddle to release excess steam without mashing the grains.
1, bruised and knotted lemongrass stalk2 leaves Indonesian bay leaf (daun salam)3 leaves, lightly torn kaffir lime leaves1 leaf, tied in a knot pandan leaf
6
Spoon the nasi uduk into bowls or onto plates and top with fried shallots just before serving for a savory crunch.
15 g fried shallots

Origin & History

Nasi uduk is a beloved Betawi rice dish from Jakarta, where rice is cooked with coconut milk and aromatic leaves instead of plain water. The method reflects Indonesian layering of fragrance through lemongrass, pandan, daun salam, and kaffir lime. It is commonly eaten for breakfast or festive meals with a variety of savory side dishes.

indonesian rice vegan coconut steamed classic aromatic

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Steps

Rinse the jasmine rice in several changes of cold water until the water is mostly clear, then drain well. This removes excess surface starch so the grains cook up fluffy rather than gluey.

300 g jasmine rice

Place the drained rice in a medium saucepan or rice cooker pot. Add the coconut milk, water, and salt. Nestle in the bruised lemongrass stalk, Indonesian bay leaves, kaffir lime leaves, and tied pandan leaf. Stir once only to distribute the salt; too much stirring can break the grains.

300 g jasmine rice200 ml coconut milk180 ml water5 g salt1, bruised and knotted lemongrass stalk2 leaves Indonesian bay leaf (daun salam)3 leaves, lightly torn kaffir lime leaves1 leaf, tied in a knot pandan leaf

Bring the pot to a gentle simmer over medium heat. As soon as the liquid starts bubbling, reduce to the lowest heat, cover tightly, and cook for 12-14 minutes until the liquid is absorbed. Avoid lifting the lid during this stage so the rice steams evenly.

Turn off the heat and let the rice rest, covered, for 10 minutes. Resting finishes the steaming and helps the grains firm up so they separate cleanly.

Open the lid, remove the lemongrass, bay leaves, kaffir lime leaves, and pandan leaf, then fluff the rice gently with a fork or rice paddle to release excess steam without mashing the grains.

1, bruised and knotted lemongrass stalk2 leaves Indonesian bay leaf (daun salam)3 leaves, lightly torn kaffir lime leaves1 leaf, tied in a knot pandan leaf

Spoon the nasi uduk into bowls or onto plates and top with fried shallots just before serving for a savory crunch.

15 g fried shallots

Origin & History