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.

5 from 1 vote

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Course: Breakfast, Lunch, Side Dish

Cuisine: Indonesia, Southeast Asian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Rice cooker or Instant Pot

Ingredients

2 cups Rice (long grain, preferably Jasmine rice)
½ cup Thick coconut milk
2½ 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
⅛ tsp Salt

Instructions

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.