Name: Nasi Uduk (Indonesian Coconut Rice)
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 cup Jasmine Rice, rinsed until water runs mostly clear; ¾ cup Coconut Milk, full-fat; ¾ cup Water, adjust slightly by rice age; 1 Lemongrass, bruised; 1 Pandan Leaves, tied into a knot; 2 Indonesian Bay Leaves, daun salam; ½ tsp Salt, for seasoning; 2 tbsp Fried Shallots, for garnish; ½ Cucumber, sliced for serving

45 mintotal

35 min hands-on10 min hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

1 cupJasmine Ricerinsed until water runs mostly clear
¾ cupCoconut Milkfull-fat
¾ cupWateradjust slightly by rice age
1Lemongrassbruised
1Pandan Leavestied into a knot
2Indonesian Bay Leavesdaun salam
½ tspSaltfor seasoning
2 tbspFried Shallotsfor garnish
½Cucumbersliced for serving

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 10 minutes of covered resting time after cooking so the coconut steam settles and the grains fluff without breaking.

Method

Rinse the jasmine rice until the water runs mostly clear, then drain well.
Add the rice, coconut milk, water, lemongrass, pandan leaf, Indonesian bay leaves, and salt to a heavy pot.
Bring to a gentle simmer, then cover and cook on low heat until the rice absorbs the liquid.
Turn off the heat and rest the rice, covered, for 10 minutes.
10 min
Remove the lemongrass, pandan leaf, and Indonesian bay leaves. Fluff the rice gently with a fork.
Serve warm with fried shallots and cucumber slices.

How to tell it's done

The rice should be fluffy, lightly rich from coconut milk, and fragrant without being wet or oily.

Getting it right

Tip

Resting the rice after cooking lets the coconut steam settle and keeps the grains from breaking when fluffed.

What to serve it with

Serve as a fragrant base with satay, fried tofu, tempeh, or a simple vegetable side.

Common mistakes

The rice turns wet or oily.: Rinse and drain the rice well, keep the simmer low, and rest covered before fluffing.

Substitutions

Use basmati rice if jasmine rice is unavailable, but the aroma and grain texture will differ.
If pandan leaves are unavailable, omit them rather than using artificial pandan flavor.
If Indonesian bay leaves are unavailable, omit them; regular bay leaves are stronger and not identical.
Use light coconut milk for a lighter version, but the rice will be less rich.

Storing and reheating

Refrigerate coconut rice for up to 3 days. Reheat covered with a small sprinkle of water; freeze for up to 1 month if packed airtight.

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