Simple Fragrant Indonesian Coconut Milk Rice (Nasi Uduk)
How to make Nasi Uduk, a fragrant Indonesian coconut milk rice with pandan leaves, lemongrass, and several aromatics for a delicious Indonesian rice side dish! Cook on the stovetop, in a rice cooker, or Instant Pot.
Rinse the rice well. To do this, place it into a sieve and then in a large bowl of water. Use your hands to rub the rice with your fingers until the water is milky white. Then discard that water and replace it with new water. Repeat this 3-4 times, or until the water is almost clear.
Step 2: Prepare the Aromatics
Rinse the pandan leaves and tie them into knots. This will help them infuse their flavor into the rice more while cooking (and allows them to fit in the pot!).
Lightly bash the lemongrass with the side of a large knife or a rolling pin/similar tool and tie them in a knot too.
Step 3: Cook the coconut milk rice
Add all the ingredients to a saucepan and give the mixture a small stir and place its lid on.
Bring the mixture to a boil over medium-high heat then lower to a simmer. Cook for 15-20 minutes. I recommend stirring it once after the first 5 minutes to reduce the risk of the coconut milk scorching at the bottom of the pan.
Once you notice all the liquid has been absorbed, remove the pot from the heat and allow it to stand and "steam" for a further 10 minutes before removing the lid.You can also cook the nasi uduk in a rice cooker. Just be aware that you’ll need a little less water (check the recipe card for amounts). In a rice cooker, use the "white rice setting". Once ready, leave to steam for a further 10 minutes.
Remove the lid and all the aromatics (knotted ingredients, ginger, and galangal). You can then serve it – typically, this is done as a "mound" or in a cone shape. Then enjoy with the mains and sides of your choice!
How to Store?
Store: you can store the leftover rice in an airtight container in the refrigerator for between 3-4 days.Freeze: transfer the cooked rice to freezer-safe containers and freeze for up to 4 months. Allow to thaw in the fridge before reheating.Reheat: as rice sits, it tends to dry out. So when reheating, make sure to splash with a bit of additional coconut milk or water, then reheat on the stovetop, in the microwave, or on the "warm" function in your rice cooker.
Notes
If you're unable to find pandan leaves: you can omit them or use Indonesian bay leaf instead. It won't taste the same but will help infuse the dish with extra flavor when pandan is unavailable.
If you can't find galangal: you could use galangal powder instead (around 1 Tbsp) or use a little extra ginger. It won't be the same, but they have similar-ish flavors.
Can I use an Instant Pot for cooking the coconut milk rice? Yes. This isn't a method I've tried. However, a reader let me know they use the "rice" setting on their Instant Pot. Then allow it to steam for a further 10 minutes when ready before releasing the pressure completely.
Optional Add-Ins and recipe variations:
Indonesian bay leaf (daun salam): for even more flavor, you could add 3-4 Indonesian bay leaves to the mixture too. Alternatively, you could use curry leaves.
Sugar: several versions of this Indonesian rice recipe include a pinch (or more) of sugar for a very subtle sweet aftertaste and flavor balance. I prefer it without but feel free to add a teaspoon or so to the recipe to experiment.
Kaffir lime leaves: two kaffir lime leaves could also be added to the rice.
Spices: cardamom, cinnamon, and cloves are all optional additions used in various restaurants and households. The amounts will vary to individual taste. I recommend adding the whole spices rather than ground (so you can pick them out afterward).
Shallots: traditionally, nasi uduk is served topped with "bawang goreng", which means fried shallots.
Check the blog post for more tips and serving suggestions!