Indonesian Nasi Uduk Coconut Rice
How to make traditional Nasi Uduk. Our easy Indonesian Coconut Rice recipe is flavoured with cinnamon, lime leaf and lemongrass.
Servings: 4
Calories: 479kcal
Ingredients
- 240 g Jasmine Rice
- 1 tbsp Coconut Oil
- 1/2 tsp Kosher Salt
Cooking Liquid
- 1 Cinnamon Stick
- 1/8 tsp Ground Cloves
- 350 ml Coconut Milk
- 1 Bay Leaf
- 1 Lemongrass Stalk tied into a knot
- 15 g Ginger peeled and thinly sliced
- 1/4 tsp Ground Nutmeg
- 2 Lime Leaves
Garnish
- Shallot Oil or Sesame Oil optional
- 1/4 cup Fried Shallots
- 2 tbsp Coconut Chips
Instructions
- For the cooking liquid, place the cinnamon stick and cloves in a dry, deep saucepan over medium heat and toast for 1-2 minutes, until fragrant. Add the coconut milk, 100ml water and the bay leaf, lemongrass, ginger, nutmeg, and lime leaves. Bring to a simmer, then remove the pan from the heat and leave aromatics to infuse for 30 minutes.
- Rinse the rice until the water runs clear. Add the rice to the simmered coconut milk along with salt.
- Place the pan over medium heat and bring to a gentle boil, stirring once so the rice doesn't stick to the base of the pan. Turn the heat down to low, cover with a lid. Simmer for 15 minutes, then remove from the heat. Leave for 10 minutes, covered, to finish off the cooking.
- When ready to serve, remove the lid from the pot then discard the lemongrass, cinnamon stick, bay leaf and lime leaf. Fluff the grains of the rice with a fork.
- To serve, stir a drizzle of shallot oil or sesame oil through the rice and stir. Top with a handful of fried shallots and coconut chips.
Nutrition
Calories: 479kcal | Carbohydrates: 56.5g | Protein: 6.6g | Fat: 26.5g | Saturated Fat: 23.3g | Sodium: 307mg | Potassium: 303mg | Fiber: 5.6g | Sugar: 3.5g | Calcium: 20mg | Iron: 5mg
