Coconut Rice (Nasi Uduk)

Coconut Rice, known as Nasi Uduk, is a fragrant and creamy dish from Indonesia that blends fluffy rice with coconut milk, aromatic herbs, and spices. It’s a staple of Indonesian cuisine, often served alongside savory dishes such as crispy fried chicken, sambal, and hard-boiled eggs. The quality of coconut milk and a thorough cooking process are essential to allow the rice to absorb all the flavors. Enjoyed as a main course or side dish, Coconut Rice offers rich and comforting flavors that are sure to please.

Ingredients

• 2 cups jasmine rice
• 1 can coconut milk
• 1 stalk lemongrass, smashed
• 2 pieces kaffir lime leaves
• 1 tsp salt

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a pot, combine the rinsed rice, coconut milk, smashed lemongrass, kaffir lime leaves, and salt.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15 minutes until the rice is cooked and the liquid is absorbed.
5. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the steam to fully cook the rice.
6. Fluff the rice gently with a fork and discard the lemongrass and kaffir lime leaves before serving.

Keywords: Lunch, Herbs, Indonesian, Main Dish, Rice

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