Nasi Uduk Recipe (Indonesian Coconut Rice - Malaysian Style)

Jasmine rice: A long-grain rice known for its fragrant aroma and slightly sticky texture when cooked.

Coconut milk: Adds a rich, creamy flavor to the rice, making it more indulgent.

Water: Used to cook the rice and balance the richness of the coconut milk.

Pandan leaves: Impart a unique, sweet aroma to the rice; they are tied in a knot for easy removal after cooking.

Lemongrass: Adds a citrusy, fresh flavor to the rice; it is bruised to release its essential oils.

Salt: Enhances the overall flavor of the dish.

To enhance the flavor of your nasi uduk, consider toasting the jasmine rice in a dry pan for a few minutes before rinsing. This will give the rice a slightly nutty aroma and add depth to the overall dish. Additionally, make sure to bruise the lemongrass thoroughly to release its essential oils, which will infuse the coconut milk and water mixture with a more pronounced citrusy flavor. When tying the pandan leaves into a knot, ensure they are tightly secured to prevent them from unraveling during the cooking process.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice in this dish.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor of coconut milk while being lighter.

• water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the rice, enhancing the overall taste.

• pandan leaves - Substitute with vanilla bean: Vanilla bean can provide a similar aromatic quality, though the flavor will be slightly different.

• lemongrass - Substitute with lemon zest: Lemon zest can provide a citrusy aroma and flavor that is somewhat similar to lemongrass.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the rice.

• Allow the Nasi Uduk to cool completely before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the cooled coconut rice to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator. The Nasi Uduk will stay fresh for up to 4-5 days.

• For longer storage, place the rice in a freezer-safe container or resealable plastic bag. Flatten the rice in the bag to ensure even freezing and easier thawing.

• Label the container or bag with the date to keep track of its freshness.

• When ready to use, thaw the frozen Nasi Uduk in the refrigerator overnight.

• Reheat the rice by steaming it or microwaving it with a damp paper towel over the top to retain moisture. Add a splash of water or coconut milk if needed to restore its creamy texture.

• Serve the reheated Nasi Uduk with your favorite vegetables, meat, or soups for a delicious meal.

• Microwave Method:

  1. Place the leftover Nasi Uduk in a microwave-safe dish.
  2. Sprinkle a few tablespoons of water or coconut milk over the rice to add moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Fluff with a fork and serve warm.

• Stovetop Method:

  1. Add the leftover Nasi Uduk to a non-stick skillet or saucepan.
  2. Pour in a few tablespoons of water or coconut milk to prevent the rice from drying out.
  3. Cover the skillet with a lid and heat over low to medium heat.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the rice is heated through.
  5. Fluff with a fork and serve warm.

• Steaming Method:

  1. Place the leftover Nasi Uduk in a heatproof dish or a steamer basket.
  2. Add a few tablespoons of water or coconut milk to the rice.
  3. Set up your steamer and bring the water to a boil.
  4. Place the dish or basket in the steamer, cover, and steam for about 5-10 minutes until the rice is thoroughly heated.
  5. Fluff with a fork and serve warm.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the leftover Nasi Uduk in an oven-safe dish.
  3. Sprinkle a few tablespoons of water or coconut milk over the rice.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Bake for about 15-20 minutes, or until the rice is heated through.
  6. Fluff with a fork and serve warm.

• Rice cooker: An electric appliance designed to cook rice perfectly by automatically controlling the heat and timing.

• Saucepan: A deep cooking pan, typically with a long handle and a lid, used for simmering and boiling.

• Measuring cups: Tools used to measure the volume of ingredients such as rice, coconut milk, and water accurately.

• Pandan leaves: Aromatic leaves tied in a knot to infuse the rice with a unique fragrance.

• Lemongrass: A stalky herb that is bruised to release its aromatic oils, adding flavor to the rice.

• Knife: A tool used to bruise the lemongrass, making it easier to release its flavors.

• Cutting board: A flat surface used to safely bruise the lemongrass.

• Fork: A utensil used to fluff the rice, ensuring it is light and airy before serving.

• Strainer: A tool used to rinse the rice under cold water, removing excess starch and impurities.

• Lid: A cover for the saucepan to trap steam and cook the rice evenly.

Rinse rice efficiently: Use a fine-mesh strainer to rinse jasmine rice quickly and thoroughly.

Prep ingredients ahead: Bruise the lemongrass and tie the pandan leaves in a knot before starting.

Use a rice cooker: A rice cooker can save time and ensure perfectly cooked coconut rice.

Batch cooking: Make a larger batch of nasi uduk and store leftovers for quick meals.

Simplify cleanup: Line the rice cooker with a non-stick liner to make cleaning easier.