Dapur Cuan

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Nasi Uduk or coconut rice is a famous street food dish popular among Indonesians as breakfast or dinner. Mark Wiens, a world renowned food vlogger, had this dish when he was in Jakarta. Legend has it, Nasi Uduk was adapted from fragrant rice dishes brought by international traders from the Middle East and South Asia in the old times. Nasi Uduk is famous with its flavor, enriched by coconut milk and spices. Not only Indonesia, neighboring countries like Malaysia and Thailand also have their own version of coconut rice.

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Ingredients:
  • 1 Kg of rice (Indonesian long grains recommended)
  • 1,200 ml of coconut milk
  • 3 tbsps. (45 ml) of cooking oil
  • 3 cloves of garlic, sliced thinly/ chopped
  • 6 shallots, sliced thinly
  • 3 stalks of lemon grass, crushed and tied into a knot
  • 2 tsps. of salt - 1 thumb of ginger, crushed
  • 1 thumb of galangal, crushed
  • 4-6 cm of cinnamon stick / cassia barks
  • 4 small "daun salam" or Indonesian bay leaves (use only 2 if you use the bigger ones)
  • 2 tsps. of salt
Instructions:
  1. Wash your rice, and then soak it in clean water for an hour.
  2. After one hour, drain your rice using strainer.
  3. Get a boiling pan, turn on the stove with small heat and then put cooking oil in it.
  4. When the oil is hot enough, put the garlic and shallots into the pan. Stir fry until they release their aroma.
  5. Add 100 ml of the coconut oil to the pan. Keep it stirred so it won't "break".
  6. Wait for few moments for the garlic and shallots to release their aroma once again, then add the spices (ginger, Indonesian bay leaves, cinnamon, lemon grass, galangal). Cook until the spices are infused to coconut milk.
  7. Add the remaining coconut milk and salt. Stir thoroughly. Bring to boil.
  8. When it's boiling softly, insert the rice and cook until the rice absorbs about 80-90% of the liquid. Stir occasionally.
  9. When the rice has absorbed most of the liquid, turn the heat off. Let the residual heat do the part.
  10. Get a steamer, fill it with water, bring to boil.
  11. Transfer the rice to steamer while discarding spices from the rice.
  12. Steam the rice for 30 minutes, and then transfer to a container to serve.
  13. Serve with side dishes and chili and peanut sauce ("sambal kacang") as condiment. Enjoy :)
 
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flyinglentris

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Coconut has been a part of some my recent recipes and a topic of short recent discussions.
 

Dapur Cuan

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You can also add two teaspoons of turmeric powder while boiling the rice in the first stage, to turn it into something we call "Nasi Kuning" (lit. means "Yellow Rice"). Iranian people has a dish of yellow rice too, maybe it was the inspiration for ours, but they use saffron instead.
 

LissaC

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Could you clarify if the coconut milk is the canned variety?
 

Dapur Cuan

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Could you clarify if the coconut milk is the canned variety?
You can use the fresh one if you live in Asia. But you can replace it with the UHT-processed one diluted with water. I personally suggest about 130-150 ml of thick UHT coconut milk/cream diluted to 1,200 ml solution. The consistency should be similar with regular cow milk.
 
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