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.