Nasi Uduk – Fragrant Coconut Rice Nasi Uduk is a Melayu Betawi style rice cooked in coconut milk dish, which originated from Batavia.
Nasi uduk is made by cooking rice soaked in coconut milk instead of water, but my version I put Coconut milk and water along with Coriander powder, Ginger, Lemongrass and Kafir leaves to add aroma.
Knotted pandan leaves are thrown into the mixture to give it more fragrance. The coconut milk and spices imparts a lemak/oily, rich taste to the rice.
Bawang goreng (fried shallots) is sprinkled on top of the rice before serving. Other dishes are usually served as side dishes.
Nasi uduk can be served as breakfast, with a simple side dish of omelette. It can also be served as lunch/dinner, typically with fried chicken, fried tempeh, fried tofu, and sambal terasi (shrimp paste chili sauce).
I cooked my rice using pressure cooker, which is amazingly done really well! It’s a little bit lots of work if you cook it manual, because you have to cook the rice half way then to steam them after.
You can use rice cooker if you don’t have pressure cooker.
I N G R E D I E N T S
- 4 cup rice (use the cup from the rice cooker)
- 2,5 cup coconut cream
- 2,5 cup water (regular cup)
- 2 lemongrass, smashed and knotted
- 2 pandan leaves, washed and knotted
- 4 Indonesian bay leaves (daun salam)
- 2 thin slices of ginger
- 2 thin slices of galangal
- 1tsp coriander powder (Indonesian: bubuk ketumbar)
- 1tsp salt
H O W T O P R E P A R E
- Place all ingredients in a rice cooker pot and cook until ready. 7 minutes if you using pressure cooker high
- Let rest for 10 minutes before opening the lid.
- Remove the lemongrass, pandan, Indonesian bay leaves, ginger, and galangal. Stir with the rice cooker paddle.
- Serve with fried chicken , shrimp, cucumber, melinjo chips, peanut sauce, sambal terasi and I didnt put omelette on my dish.