Nasi Uduk

Ingredients

Instructions

1. 1

   Rinse the jasmine rice in several changes of cold water until the water is mostly clear, then drain well. This removes excess surface starch so the grains cook up fluffy rather than gluey.

2. 2

   Place the drained rice in a medium saucepan or rice cooker pot. Add the coconut milk, water, and salt. Nestle in the bruised lemongrass stalk, Indonesian bay leaves, kaffir lime leaves, and tied pandan leaf. Stir once only to distribute the salt; too much stirring can break the grains.

3. 3

   Bring the pot to a gentle simmer over medium heat. As soon as the liquid starts bubbling, reduce to the lowest heat, cover tightly, and cook for 12-14 minutes until the liquid is absorbed. Avoid lifting the lid during this stage so the rice steams evenly.

4. 4

   Turn off the heat and let the rice rest, covered, for 10 minutes. Resting finishes the steaming and helps the grains firm up so they separate cleanly.

5. 5

   Open the lid, remove the lemongrass, bay leaves, kaffir lime leaves, and pandan leaf, then fluff the rice gently with a fork or rice paddle to release excess steam without mashing the grains.

6. 6

   Spoon the nasi uduk into bowls or onto plates and top with fried shallots just before serving for a savory crunch.

Nutrition per serving

Notes

• •For the most authentic aroma, use daun salam rather than Mediterranean bay; their flavors are not identical.
• •If using a rice cooker, combine everything in the cooker pot and use the regular white rice setting, then rest 10 minutes before fluffing.
• •Nasi uduk is often served with sambal, cucumber, peanuts, tempeh orek, or fried egg, but this classic base recipe is also excellent on its own.
• •If your coconut milk is very thick, shake or stir it first; an even mixture helps the rice cook uniformly.

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