Nasi Uduk Jakarta
User Reviews
5
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Prep Time
1 hr
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Cook Time
45 mins
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Total Time
1 hr 45 mins
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Servings
5
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Calories
1296 kcal
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Course
Brunch
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Cuisine
Indonesian
Nasi Uduk Jakarta
Description
Nasi Uduk Jakarta uses basmati rice soaked thoroughly before cooking to ensure fluffy, separated grains. The coconut milk is slowly boiled with sliced lemongrass and salam leaf until it becomes greasy and shiny, infusing the liquid with herbal and creamy flavors essential for the dish’s characteristic aroma and taste. Half-cooked rice is steamed separately to retain texture and then combined with the coconut milk mixture, additional water, and salt.
The combined rice is cooked gently until the liquid evaporates, with steam trapped by wrapping the pot lid with a kitchen towel for moisture retention. This slow steaming process results in tender, fragrant rice balanced with lemongrass and salam’s subtle earthiness. Adjustments in water quantity can depend on the rice type used.
Traditionally, Nasi Uduk serves as a flavorful rice base for various Indonesian dishes but can also be enjoyed on its own as a richly aromatic side.
For substitutions, salam leaf can be replaced by bay and curry leaves mixture if unavailable, and slicing lemongrass diagonally maximizes flavor release.
Ingredients
- 1 ½ cups basmati rice
- 1 ½ cups + 2 tablespoons coconut milk canned
- ¾ cup water see the note.
- 1 lemongrass sliced diagonally.
- 1 salam leaf see the note.
- 1 ¼ teaspoon salt
Instructions
- Wash and rinse the rice until the water is clear. Soak the rice in plenty of cold water for at least 1 hour.
- In a cooking pan, boil the coconut milk, ¼ cup of water, lemongrass and Salam leaf. Let it boil and simmer until the milk turns greasy and shiny. It takes approximately 25 minutes at low heat to simmer.
- Halfway of boiling the coconut milk, get your steamer ready. And steam the pre-soaked rice until the grains are half cooked. It takes about 10-15 minutes to cook at moderate heat.
- Then add the steamed rice into the coconut milk. Add ½ cup of water and salt in. Cook further until all the liquid evaporates then put the lid on. Wrap the pan cover with a kitchen towel before you put on the pan. Turn the heat to the lowest and let it cook until the steam comes out.
Notes
- Use ¼ cup water when boiling coconut milk with long grain rice, and for rice cooker use, adjust water amount based on rice: ¼ cup for long-grain or ½ cup for basmati rice.
- Slice lemongrass diagonally to release maximum aroma and flavor into the rice.
- If salam leaf is not available, substitute with a combination of three curry leaves and two bay leaves for similar fragrance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 1296 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1296kcal | 65% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 131g | 202% |
| Saturated Fat | 116g | 580% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 678mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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