Indonesian Coconut Rice (Nasi Uduk Betawi)

Nasi Uduk (“nasi” means rice and “uduk” means mixing) is a fragrant Indonesian rice dish steamed in coconut milk with flavorful leaves, lemongrass, galangal and ginger root as well several aromatics for a delicious side dish. In fact, it’s exceptionally popular in Jakarta where a single portion is sold for less than a dollar and is available at roadside stalls throughout the day.

Indonesian Nasi Uduk Betawi coconut rice

Nasi Uduk Betawi- Indonesian Fragrant Coconut Rice

A touch of coconut milk and Southeast Asian spices like lemongrass and coriander make this rice dish gently fragrant and soft. It goes especially well with fried or spicy dishes.
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Course: Breakfast, Lunch, Side Dish
Cuisine: Indonesia, Southeast Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: My Hungry Traveler


  • Rice cooker or Instant Pot


  • 2 cups Rice (long grain, preferably Jasmine rice)
  • ½ cup Thick coconut milk
  • cup Water
  • 2 stalks Lemongrass, halved and bruised
  • 3 leafs Duan salam (Indonesian bay leaves. Sub: regular bay leaves)
  • 2 slices Ginger root, ¼-inch
  • 2 slices Galangal (Sub: 1 tsp laos powder or omit)
  • 1 tsp Coriander powder
  • tsp Salt


  • Place all ingredients in a rice cooker and cook until ready. Wait 10 minutes before opening the lid. Remove lemongrass, bay leaves, ginger and, if using, galangal.
    Fluff up rice with a fork and serve hot.


Calories: 263kcal | Carbohydrates: 50g | Protein: 5g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 59mg | Potassium: 117mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg

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