Nasi Uduk
Fragrant Indonesian coconut rice, simmered in coconut milk with lemongrass, pandan and warm spices.
Ingredients
- long-grain rice300 g
- coconut milk400 ml
- water250 ml
- salt1 tsp
- lemongrass1 stalk
- Indonesian bay leaves (daun salam)2 leaf
- pandan leaf1 leaf
- galangal15 g
- ginger10 g
- clove buds3 pcs
- cinnamon1 stick
- fried shallot2 tbsp
Instructions
Rinse the rice thoroughly in cold water until the water runs clear, then drain in a sieve to remove excess moisture.
In a saucepan, combine the coconut milk, water and salt. Add the lemongrass, Indonesian bay leaves, pandan leaf, galangal, ginger, cloves and cinnamon stick. Bring to just below a boil and simmer for 5 minutes, keeping it from boiling hard.
Strain the fragrant coconut milk and pour it over the rice in a heavy-bottomed pot. Cook over medium heat for about 10 minutes, stirring, until the liquid is absorbed and the grains are only partially cooked.
Transfer the rice to a separate steamer or bamboo basket and steam, covered, for 25 minutes, until the grains are completely tender.
Turn off the heat and leave the rice covered for 10 minutes to finish steaming and settle its texture.
Fluff the nasi uduk with a fork, transfer to a serving dish and sprinkle with fried shallots.
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