Nasi Uduk Jakarta
Nasi Uduk is deliciously fragrant rice cooked in coconut milk and herbs. It's originally from Jakarta and traditionally enjoyed for happy occasions and comfort breakfast.
Servings: 5
Equipment
- Mixing bowls.
- Cooking pan
- Wooden spoon
Ingredients
- 1 ½ cups basmati rice.
- 1 ½ cups + 2 tablespoons canned coconut milk.
- 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
- If you use long grain rice, just put ¼ cup of water when you boil the rice with coconut milk.
- And if you use a rice cooker, for long-grain rice you only need to put ¼ cup (80 ml) water, and for Basmati rice you put ½ cup (120 ml) water.
- Slice the lemongrass diagonally to get the most of its fragrance.
- In case you don’t have Salam leaf, you could substitute with a mix of 3 curry leaves and 2 bay leaves for this recipe.
Nutrition
Serving: 1g | Calories: 1296kcal | Carbohydrates: 37g | Protein: 14g | Fat: 131g | Saturated Fat: 116g | Polyunsaturated Fat: 7g | Sodium: 678mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.