Nasi Uduk (Jakarta-Style Coconut Rice with Aromatics)
Why this recipe works
- Aromatic base: Lemongrass and kaffir lime leaf infuse the coconut milk as the rice cooks, giving the grains a clear, fragrant flavour without needing a long ingredient list.
- Rich but balanced rice: Coconut milk adds body and savoury richness, while the steaming step helps the grains finish tender and fluffy rather than heavy.
- Crisp finishing contrast: Fried shallots bring a savoury crunch that offsets the soft coconut rice and makes the dish feel complete.
Get the most out of this recipe
Authenticity notes
- Jakarta-style rice: Nasi uduk is closely associated with Jakarta and is known for rice cooked with coconut milk and aromatics rather than plain water.
- How it is often served: It is commonly served as part of a larger meal with savoury sides, sambal, fried shallots and simple proteins, but the rice is flavourful enough to stand on its own.
Texture tips
- For separate grains: Drain the rinsed rice well before cooking so the coconut milk is not diluted and the grains steam evenly.
- Avoid heavy rice: Once the liquid has been absorbed, move the rice to the steamer rather than continuing to cook it in the saucepan.
- Keep the shallots crisp: Spread the fried shallots out after draining and add them just before serving so they stay light and crunchy.
Ingredient notes
- Rice choice: Jasmine rice works well because its fragrance complements the coconut milk and aromatics while staying relatively light.
- Kaffir lime leaf: Fresh kaffir lime leaf gives the clearest citrusy aroma; if unavailable, extra lemongrass gives a simpler but still fragrant result.
- Bruise the aromatics: Lightly bruising the lemongrass and tearing the lime leaves helps release their oils into the coconut milk.
Make-ahead tips
- Store the topping separately: Keep the fried shallots away from the rice until serving so they do not soften in the fridge.
- Reheat gently: Warm the rice covered with a little water, or steam it until piping hot, to restore moisture without making it mushy.
- Freezer-friendly rice: The cooked rice can be frozen once cooled, then reheated from thawed or frozen using gentle steam or low heat.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in a bowl of cold water, swishing well, then drain through a sieve. Repeat until the water runs mostly clear, then leave the rice to drain well.
- Lightly bruise the lemongrass by tapping it with the back of a spoon, then tie it in a loose knot if it will hold. Tear the kaffir lime leaves once or twice to help them release their aroma.
- Put the drained rice in a saucepan with the coconut milk, water and fine sea salt. Add the lemongrass and kaffir lime leaves, then bring to a gentle simmer over medium heat, stirring once or twice so nothing catches.
- Turn the heat to low and cook, uncovered, for 8 to 10 minutes until the liquid is absorbed and small steam holes appear on the surface. Remove from the heat and lift out the lemongrass and kaffir lime leaves.
- Transfer the rice to a steamer basket, spreading it out evenly. Steam for 12 to 15 minutes until the grains are tender and fluffy.
- Meanwhile, peel the shallots and slice them very thinly. Heat the vegetable oil in a frying pan over medium heat, then fry the shallots for 6 to 8 minutes, stirring often, until golden and crisp.
- Drain the shallots well, then spread them out so they stay crisp. Fluff the rice, then serve warm topped with the fried shallots.
Recipe notes
Tips
- Keep the heat moderate when frying the shallots; they go from golden to bitter quickly, so pull them off the heat when they are just a shade lighter than you want.
- If you have time, let the rice sit in the steamer for 5 minutes off the heat before serving, then fluff; it helps the grains set and stay separate.
Substitutions
- Replace Fresh kaffir lime leaf with a little extra Lemongrass for a simpler, more lemongrass-forward aroma.
- Replace Jasmine rice with Sushi rice for a slightly stickier texture that still works well with the coconut milk.
Storage
- Refrigerate up to 3 days
- Cool the rice quickly, then refrigerate in a sealed container. Reheat with a splash of Water in a covered saucepan over low heat, or steam until piping hot; store the fried Shallot separately at room temperature and add just before serving for crunch.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Indonesian
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