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.
Ingredients
- 2 cups jasmine rice, rinsed
- 1 1/2 cups full-fat canned coconut milk
- 1 cup water
- 2 stalks lemongrass stalks, bruised
- 2 leaves 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
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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 stalks bruised lemongrass stalks, 2 leaves 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.
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2
Cook on the standard rice setting. Once the rice cooker switches to warm, let the rice steam undisturbed for 10 minutes.
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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.
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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.