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Nasi Uduk Coconut Rice

A fragrant Betawi-style coconut rice cooked with lemongrass, pandan, and bay leaves, giving it a floral, subtly sweet aroma. Often eaten for breakfast in Jakarta alongside fried tempeh, egg, and sambal.

40 minEasyServes 4360 cal/serving

IndonesianBreakfastRice CookerVegetarianVeganGluten-FreeEgg-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 2 cups jasmine rice, rinsed
  • 1 1/2 cups full-fat canned coconut milk
  • 1 cup water
  • 2 lemongrass stalks, bruised
  • 2 fresh or frozen pandan leaves (or 1 tsp vanilla extract), tied in a knot
  • 2 dried bay leaves
  • 1 tsp salt
  • 1/4 cup fried shallots (store-bought or homemade)

Instructions

  1. 1

    Place 2 cups rinsed jasmine rice into the rice cooker bowl. Add 1 1/2 cups full-fat canned coconut milk, 1 cup water, 2 bruised lemongrass stalks, 2 tied in a knot fresh or frozen pandan leaves (or 1 tsp vanilla extract), 2 dried bay leaves, and 1 tsp salt. Stir gently to combine.

  2. 2

    Cook on the standard rice setting. Once the rice cooker switches to warm, let the rice steam undisturbed for 10 minutes.

  3. 3

    Open the lid, remove and discard the lemongrass stalks, fresh or frozen pandan leaves (or 1 tsp vanilla extract), and dried bay leaves. Fluff the rice gently with a fork or rice paddle.

  4. 4

    Serve the rice mounded on plates or in banana leaf cones if desired. Top with 1/4 cup fried shallots (store-bought or homemade) and accompany with fried egg, sambal, or fried tempeh as desired.

Questions

How long does Nasi Uduk Coconut Rice keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Nasi Uduk Coconut Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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