Nasi Uduk (Jakartan Coconut Lemongrass Pandan Steamed Rice)
Quick answer
Nasi uduk is a steamed rice dish from Jakarta, Indonesia, cooked with coconut milk, lemongrass, and pandan leaves.
What makes this special
- Nasi Uduk grains are simmered in coconut milk with lemongrass to produce a subtle, herbal richness.
- Coconut milk, lemongrass, and pandan leaf infuse each grain with herbal richness
- Softer coconut profile than nasi lemak with distinctly Indonesian sides
Key ingredients
Core cooking flow
- 1 Rinse 2 cups of rice under running water 3 to 4 times, rubbing lightly until the water is mostly clear.
- 2 Bruise 1 lemongrass stalk with the back of a knife so it releases aroma, and...
- 3 Put the drained rice, 300ml coconut milk, 250ml water, and 1 teaspoon salt in a pot.
Nasi uduk is a steamed rice dish from Jakarta, Indonesia, cooked with coconut milk, lemongrass, and pandan leaves. The preparation begins by rinsing and soaking the rice to remove excess starch. It is then simmered in a mixture of coconut milk, water, and salt. Bruised lemongrass and knotted pandan leaves are added to the pot, infusing the rice grains with a gentle herbal aroma and a light coconut richness. Compared to Malaysian nasi lemak, this dish has a milder coconut profile. After cooking on low heat, the rice is left to steam with the heat off before the aromatics are removed. The dish is finished with a topping of crispy fried shallots, which add a nutty flavor and a crunchy texture. It is served alongside Indonesian sides such as fried tempeh, seasoned chicken, and omelette strips.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 2 cups of rice under running water 3 to 4 times, rubbing lightly until the water is mostly clear.
Soak in cold water for 15 minutes, then drain well so excess water does not upset the cooking ratio.
- 2Step
Bruise 1 lemongrass stalk with the back of a knife so it releases aroma, and tie 2 pandan leaves into loose knots.
Keep the aromatics intact rather than shredded, so they can be removed cleanly after steaming.
- 3Season
Put the drained rice, 300ml coconut milk, 250ml water, and 1 teaspoon salt in a pot.
If the coconut milk is very thick, add a small splash of water, then stir to distribute salt and fat evenly.
- 4Control
Add the lemongrass and pandan, then heat the pot over medium heat until the edges begin to bubble.
Stir once, scraping the bottom gently because coconut milk can stick, then immediately reduce the heat to low.
- 5Control
Cover and cook over low heat for about 15 minutes, letting the liquid absorb into the grains.
Avoid opening the lid early; wait until the wet bubbling sound fades and the surface looks tender rather than soupy.
- 6Finish
Turn off the heat and let the rice rest, covered, for 10 minutes, then remove the lemongrass and pandan leaves.
Fluff with a cutting motion, serve in bowls, and finish with 2 tablespoons of fried shallots.
After the steps
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