Coconut Rice (Nasi Uduk)

Coconut Rice (Nasi Uduk)

Fragrant rice simmered in coconut milk with lemongrass, pandan, and bay leaf.

Total 40 min Makes 6 servings Calories 285/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Nasi uduk is an Indonesian coconut rice perfumed with lemongrass, pandan, and bay leaf, traditionally served alongside fried shallots, sambal, and grilled meats. The rice turns glossy and fragrant as it absorbs coconut milk, making it a satisfying base for a full spread of side dishes. It suits breakfast or dinner tables where rich, savory accompaniments take center stage.

Ingredients

  • 2 cups jasmine rice, rinsed and drained
  • 1 1/4 cups coconut milk
  • 1 cups water
  • 2 stalks lemongrass, bruised and tied into a knot
  • 2 pandan leaves, tied into a knot
  • 2 bay leaves
  • 3 cloves garlic, smashed
  • 3 shallots, thinly sliced
  • 1 teaspoons salt
  • 1/2 teaspoons ground white pepper
  • 2 tablespoons vegetable oil
  • 1/4 cups fried shallots, for serving

Method

  1. Rinse the jasmine rice in a fine sieve under cold water until the water runs mostly clear, then drain well.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the sliced shallots and smashed garlic until fragrant and softened, about 3 minutes.

  3. Add the drained rice to the pan and stir to coat the grains in the aromatic oil, about 1 minute.

  4. Pour in the coconut milk and water, then add the lemongrass, pandan leaves, bay leaves, salt, and white pepper. Stir well and bring to a gentle simmer.

  5. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes, without lifting the lid.

  6. Remove the pan from heat and let the rice rest, covered, for 10 minutes to finish steaming.

  7. Discard the lemongrass, pandan leaves, and bay leaves. Fluff the rice gently with a fork.

  8. Transfer to a serving platter and top with fried shallots before serving.

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    Coconut Rice (Nasi Uduk)

    Nasi uduk is an Indonesian coconut rice perfumed with lemongrass, pandan, and bay leaf, traditionally served alongside fried shallots, sambal, and grilled meats. The rice turns glossy and fragrant as it absorbs coconut milk, making it a satisfying base for a full spread of side dishes. It suits breakfast or dinner tables where rich, savory accompaniments take center stage.

    40 min 6 servings 285 cal

    Ingredients

    • 2 cups jasmine rice, rinsed and drained
    • 1 1/4 cups coconut milk
    • 1 cups water
    • 2 stalks lemongrass, bruised and tied into a knot
    • 2 pandan leaves, tied into a knot
    • 2 bay leaves
    • 3 cloves garlic, smashed
    • 3 shallots, thinly sliced
    • 1 teaspoons salt
    • 1/2 teaspoons ground white pepper
    • 2 tablespoons vegetable oil
    • 1/4 cups fried shallots, for serving

    Method

    1. 1

      Rinse the jasmine rice in a fine sieve under cold water until the water runs mostly clear, then drain well.

    2. 2

      Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the sliced shallots and smashed garlic until fragrant and softened, about 3 minutes.

    3. 3

      Add the drained rice to the pan and stir to coat the grains in the aromatic oil, about 1 minute.

    4. 4

      Pour in the coconut milk and water, then add the lemongrass, pandan leaves, bay leaves, salt, and white pepper. Stir well and bring to a gentle simmer.

    5. 5

      Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes, without lifting the lid.

    6. 6

      Remove the pan from heat and let the rice rest, covered, for 10 minutes to finish steaming.

    7. 7

      Discard the lemongrass, pandan leaves, and bay leaves. Fluff the rice gently with a fork.

    8. 8

      Transfer to a serving platter and top with fried shallots before serving.