Nasi Uduk
Experience the rich, aromatic flavors of Indonesia with this traditional Nasi Uduk. Fragrant white rice is simmered in coconut milk with lemongrass, pandan, galangal, and bay leaves, creating a wonderfully creamy and savory base perfect for any meal. This comforting dish is a staple for breakfast but equally delightful as a side dish.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 573 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 cupwhite rice, rinsed
- 400 mlcoconut milk
- 1 cupwater
- 2 pcslemongrass, bruised
- 2 pcspandan leaf, knotted
- 15 ggalangal, sliced
- 2 pcsbay leaf
- 1 tspsalt
Equipment
Fine-mesh sieve · Medium heavy-bottomed pot with lid · Wooden spoon · Chef's knife · Cutting board · Fork
The method
Step by step
- 1
Rinse the white rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear, indicating excess starch has been removed. Drain the rice very well.
About 5 min
Cook’s note: Rinsing the rice prevents it from becoming overly sticky and ensures each grain cooks separately, resulting in a fluffier texture.
- 2
Prepare the aromatics: bruise the lemongrass stalks by gently smashing them with the back of a knife to release their essential oils. Tie the pandan leaves into a knot to maximize their fragrance. Peel and thinly slice the galangal.
About 3 min
Cook’s note: Bruising aromatics like lemongrass and galangal helps them infuse their flavor more effectively into the cooking liquid.
- 3
In a medium-sized heavy-bottomed pot, combine the coconut milk, water, bruised lemongrass, knotted pandan leaves, sliced galangal, bay leaves, and salt.
- 4
Bring the coconut milk mixture to a gentle boil over medium heat, stirring continuously with a wooden spoon to prevent the coconut milk from separating or scorching at the bottom of the pot.
About 5 min
Cook’s note: Constant stirring is crucial when heating coconut milk to maintain its creamy consistency and prevent it from curdling.
- 5
Once the mixture reaches a boil, add the thoroughly rinsed and drained rice to the pot. Stir gently once or twice to ensure the rice is evenly distributed and submerged in the liquid.
About 1 min
- 6
Reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer undisturbed for 15-20 minutes, or until all the liquid has been completely absorbed by the rice.
About 20 min
Cook’s note: Resist the urge to lift the lid during this crucial steaming period, as it releases steam and can prevent the rice from cooking evenly.
- 7
Remove the pot from the heat, but keep the lid on. Let the rice rest for an additional 10 minutes to allow the grains to fully steam through and become tender.
About 10 min
Cook’s note: This resting period is essential for the rice to finish cooking with residual heat, resulting in perfectly fluffy and separated grains.
- 8
Carefully remove the lid and gently fluff the cooked Nasi Uduk with a fork, separating the grains.
About 1 min
Cook’s note: Use a fork rather than a spoon to fluff the rice; this helps to aerate it without mashing the delicate grains.
- 9
Before serving, carefully remove and discard the lemongrass stalks, pandan leaves, galangal slices, and bay leaves from the rice.
About 1 min
- 10
Serve the warm and fragrant Nasi Uduk immediately as a delicious base for various Indonesian accompaniments.
Per serving
Nutrition
- Calories
- 572.8kcal
- Protein
- 9.1g
- Carbs
- 82.8g
- Fat
- 27.6g
- Fibre
- 3.5g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Nasi Uduk is incredibly versatile. Serve it with classic Indonesian dishes like fried chicken (Ayam Goreng), tempeh, fried eggs, or a spicy sambal. For an authentic experience, garnish with fried shallots, cucumber slices, and a sprinkle of roasted peanuts. A refreshing glass of iced tea or a light fruit juice pairs wonderfully with its rich flavors.
Store leftover Nasi Uduk in an airtight container in the refrigerator.
Reheat Nasi Uduk gently in the microwave with a splash of water or in a pot over low heat, stirring occasionally, until warmed through. Avoid overheating to prevent drying out the rice.
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