- View
Brief Overview
Nasi Uduk is one of those dishes that greets you with warmth before you even take a bite. Its fragrant aroma drifts through Jakarta’s morning streets, calling people to simple warungs and market stalls. This coconut rice dish is beloved not just for its flavour but also for the sense of comfort it carries.
Served from breakfast to late evening meals, Nasi Uduk finds its place alongside fried chicken, tempeh, boiled eggs, and spicy sambal. It is the kind of food that ties people to their childhood, evoking memories of family breakfasts or quick meals before work. Its simplicity is what makes it deeply memorable.
Want to dive deeper into Indonesian Cuisine? Don’t miss our post on 31 Traditional Indonesian Foods to Try
What Is Nasi Uduk?
Nasi Uduk is rice cooked in coconut milk rather than water, often infused with spices like lemongrass, pandan leaves, and bay leaves. The result is a dish that is aromatic and rich without ever feeling heavy. It is usually served with small side dishes for texture and balance.
The rice is steamed until fluffy and tender, soaking up every note of coconut milk and spices. Unlike plain steamed rice, it feels luxurious while still remaining approachable. It is no wonder that it remains a daily staple in many Indonesian households, especially in Jakarta and surrounding regions.
Ingredients and Taste
The main ingredient of Nasi Uduk is white rice, but what transforms it is the cooking liquid of coconut milk mixed with water. Pandan leaves lend a floral fragrance, lemongrass adds citrusy brightness, and bay leaves bring depth. Salt is added for seasoning, creating perfect balance.
The taste is creamy yet light, with the coconut milk giving a subtle sweetness that blends with the rice’s natural earthiness. Each bite carries layers of delicate flavour from the herbs. When paired with fried shallots sprinkled on top, it gains an extra savoury crunch.
Served with fried chicken or crispy tempeh, it becomes a hearty meal. Sambal adds heat while cucumber slices refresh the palate. It is a dish that never overwhelms yet leaves a lasting impression with its simple elegance and gentle complexity.
A Taste of History
Nasi Uduk’s origins lie in the Betawi community of Jakarta, influenced by Malay cooking traditions. The word uduk itself hints at a method of mixing or combining ingredients, reflecting the way coconut milk and spices are blended with rice to create this dish.
Historically, it was a breakfast food sold by street vendors to early workers and school children. Over time, it became a fixture of everyday meals, with each family crafting their own version depending on taste and local ingredients. Its popularity spread far beyond Jakarta.
Today, Nasi Uduk remains a symbol of Betawi culinary heritage. It carries stories of bustling markets and quiet morning kitchens. Whether served at a roadside stall or made lovingly at home, it invites people to slow down and savour the comforting simplicity of Indonesia’s food culture.
How to make Indonesian Nasi Uduk
Nasi Uduk is fragrant coconut rice infused with lemongrass, pandan, and spices, creating an aromatic foundation for any Indonesian meal. Expect gentle stirring, slow simmering, and a kitchen filled with the scent of coconut and herbs. Prepare each step mindfully to achieve fluffy, flavour packed rice. See the recipe card at the bottom for printable directions
Ingredients
For the Coconut Rice
- 400g long grain rice (ideally jasmine or local Indonesian rice), washed and drained
- 400ml coconut milk
- 300ml water
- 2 pandan leaves, tied into knots
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 1 bay leaf (Indonesian salam leaf if available)
- 1 teaspoon salt
For Garnish and Serving
- Fried shallots
- Sliced cucumber
- Fried peanuts
- Sambal (chilli paste)
- Boiled egg or fried egg (optional but traditional)
Cooking Instructions
Step 1: Prepare the Rice Base
To begin, wash and drain your rice thoroughly until the water runs clear. This removes excess starch, ensuring each grain remains distinct and fluffy after cooking. Set aside while preparing your aromatic coconut mix.
Step 2: Create the Coconut Mixture
In a medium pot, pour in the coconut milk and water. Add pandan leaves, bruised lemongrass, kaffir lime leaves, bay leaf, and salt. Stir gently to combine and place over medium heat until it begins to steam, but do not let it boil vigorously.
Step 3: Combine Rice with Coconut Mixture
Add the washed rice into the pot. Stir softly to integrate the rice with the aromatic coconut mixture. This step allows the grains to absorb the flavours from the very start of cooking.
Step 4: Simmer the Rice
Reduce the heat to low, cover the pot with a tight fitting lid, and let it simmer for 15 to 20 minutes. Avoid lifting the lid during this time to maintain steam and heat consistency for even cooking.
Step 5: Fluff and Steam Further
Once the liquid has been absorbed, remove the pot from heat. Allow it to rest, covered, for 10 minutes. Then open the lid and fluff the rice gently with a fork to separate the grains and release remaining steam.
Step 6: Prepare Garnishes
While the rice is resting, slice cucumber, boil or fry eggs if using, and prepare your fried shallots and peanuts. Arrange these neatly on a small plate ready for serving.
Step 7: Final Steam (Optional Traditional Technique)
For extra fluffiness, you may transfer the rice into a steamer lined with banana leaves. Steam over medium heat for another 10 minutes. This traditional step enhances fragrance and prevents clumping.
Step 8: Assemble for Serving
Spoon the warm, fragrant rice onto a plate. Arrange cucumber slices, eggs, fried shallots, and peanuts alongside. Place a spoonful of sambal for a vibrant, spicy kick.
Step 9: Final Touches
Garnish with additional fried shallots on top for crunch and a hint of sweetness. This elevates both presentation and texture, giving your dish an authentic Indonesian finish.
Final Step: Serve and Enjoy
Serve your Nasi Uduk warm as a standalone breakfast or as a side dish with fried chicken, tempeh, or rendang. Encourage diners to mix the garnishes into the rice for a full burst of flavours with each mouthful.
Cooking Tips for Perfect Nasi Uduk
- Wash the rice thoroughly to remove excess starch and prevent stickiness.
- Use full fat coconut milk for a rich, authentic taste.
- Do not stir the rice too much during cooking to avoid breaking the grains.
- Tying pandan leaves into knots releases their aroma better.
- If using a rice cooker, place all ingredients in and cook as per standard rice settings for a convenient approach.
Indonesian Nasi Uduk (Coconut Rice)
Ingredients
For the Coconut Rice
- 400 g long grain rice ideally jasmine or local Indonesian rice, washed and drained
- 400 ml coconut milk
- 300 ml water
- 2 pandan leaves tied into knots
- 1 stalk lemongrass bruised
- 3 kaffir lime leaves
- 1 bay leaf Indonesian salam leaf if available
- 1 teaspoon salt
For Garnish and Serving
- Fried shallots
- Sliced cucumber
- Fried peanuts
- Sambal chilli paste
- Boiled egg or fried egg optional but traditional
Instructions
- To begin, wash and drain your rice thoroughly until the water runs clear. This removes excess starch, ensuring each grain remains distinct and fluffy after cooking. Set aside while preparing your aromatic coconut mix.
- In a medium pot, pour in the coconut milk and water. Add pandan leaves, bruised lemongrass, kaffir lime leaves, bay leaf, and salt. Stir gently to combine and place over medium heat until it begins to steam, but do not let it boil vigorously.
- Add the washed rice into the pot. Stir softly to integrate the rice with the aromatic coconut mixture. This step allows the grains to absorb the flavours from the very start of cooking.
- Reduce the heat to low, cover the pot with a tight fitting lid, and let it simmer for 15 to 20 minutes. Avoid lifting the lid during this time to maintain steam and heat consistency for even cooking.
- Once the liquid has been absorbed, remove the pot from heat. Allow it to rest, covered, for 10 minutes. Then open the lid and fluff the rice gently with a fork to separate the grains and release remaining steam.
- While the rice is resting, slice cucumber, boil or fry eggs if using, and prepare your fried shallots and peanuts. Arrange these neatly on a small plate ready for serving.
- For extra fluffiness, you may transfer the rice into a steamer lined with banana leaves. Steam over medium heat for another 10 minutes. This traditional step enhances fragrance and prevents clumping.
- Spoon the warm, fragrant rice onto a plate. Arrange cucumber slices, eggs, fried shallots, and peanuts alongside. Place a spoonful of sambal for a vibrant, spicy kick.
- Garnish with additional fried shallots on top for crunch and a hint of sweetness. This elevates both presentation and texture, giving your dish an authentic Indonesian finish.
- Serve your Nasi Uduk warm as a standalone breakfast or as a side dish with fried chicken, tempeh, or rendang. Encourage diners to mix the garnishes into the rice for a full burst of flavours with each mouthful.
Leave a Review