Nasi Uduk

Name: Nasi Uduk
Total time: 45 min
Yield: 4
Cuisine: Indonesian
Ingredients: 400 g Long-grain rice; 400 ml Coconut milk; 200 ml Water; 1 Lemongrass stalk, bruised; 2 Indonesian bay leaves (daun salam); 3 Cloves; 1 piece Cassia bark or cinnamon stick; 1 Pandan leaf; 1 tsp Salt; Fried shallots

Beras ditanak dengan santan, serai, cengkeh, dan kayu manis hingga setiap butir wangi — sarapan khas Jakarta beralas daun pisang.

Sumber

Resep oleh Betawi home kitchens · 🏺 Tradisional · Betawi (Jakarta) household cooking

Traditional dish · Betawi (Jakarta) — A dish with no single author. The cited article describes nasi uduk as Indonesian steamed rice cooked in coconut milk, popular in Betawi and Javanese cooking, flavoured with clove, cassia bark and lemongrass and topped with fried shallots. The steps here are our own writing, not a reproduction.

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Diandra Cappelut Willgoz Kitchen Mache Diary

⏱ 45 mnt🍽 4 porsi🔥 400 kkal🇮🇩 Indonesia

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Langkah

Rinse the rice several times in cold water until the water runs almost clear, then drain it in a sieve for 10 minutes.
Put the rice in a heavy pot with the coconut milk, water, salt and all the aromatics. Stir once, then leave it alone.
💡 Give it that one stir before the heat goes on. Coconut milk separates and settles, and unstirred rice cooks unevenly — but stirring later releases starch and turns it to porridge.
Bring it to a boil uncovered, stirring gently once or twice as it comes up, then turn the heat to its lowest setting and put the lid on.
💡 Coconut milk scorches far more readily than water. Once the lid is on, the flame should be genuinely low — if you hear vigorous bubbling, it is too high.
Cook for 15 minutes without lifting the lid, then take the pot off the heat and leave it, still covered, for another 10.
Fish out the lemongrass, salam leaves, pandan, cloves and cassia.
Fluff the rice with a fork or a rice paddle, lifting from the bottom rather than stirring.
Serve it heaped, with a heavy scatter of fried shallots on top.

💡 Tips

Nasi uduk is a platform, not a dish on its own. Fried tempeh, fried chicken, omelette strips, cucumber and sambal turn it into a full plate.
If your pot catches easily, put a heat diffuser or an empty pan underneath. A scorched coconut bottom perfumes the entire batch.
Leftovers make outstanding nasi goreng the next morning — the coconut fat helps the grains separate in the wok.