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Nasi Uduk (Rice Cooked in Coconut Milk)

Posting Date: 04/16/16

Nasi Uduk (Rice Cooked in Coconut Milk) is originally from Jakarta and very popular in Jakarta and other cities in Indonesia. It is served for breakfast, lunch, or dinner. It is common in Indonesia to eat rice for breakfast. The rice is cooked in coconut milk instead of water. Some spices are also used and thus, it gives the rice the distinct flavor. Lemongrass and Bay Leaves are used as well and these gives the rice the nice aroma. My mom used to make Nasi Uduk when I was growing up. Every time she made it, the house was filled with nice aroma of Lemongrass, Bay Leaves, and Coconut Milk. Nasi Uduk is normally served with fried onions sprinkled on top of the rice, emping (Padi Oats Crackers), sambal kacang (peanut chili sauce), and omelette. You can also serve it with shrimp chips instead of emping. Nasi Uduk is normally served with other side dishes. The common side dishes are Ayam Goreng (Fried Chicken), Tempe Goreng (Fried Tempe), and Tahu Goreng (Fried Tofu). It can also be served with slices of cucumber on the side. In Indonesia, many restaurants use their own secret spices to make it and thus, the rice may taste slightly different than other restaurants. When I was growing up, some street hawkers sell the rice wrapped in banana leaves so that it can be easily transported after bought. The banana leaves leave nice flavor and aroma to the rice.

To cook the rice, I always use rice cooker. I have learned the trick over the time that soaking the rice in boiling water, coconut milk, and spices for 30 min makes the rice more flavorful and the rice cooked more evenly in rice cooker. During cooking, I also stir it from time to time to make sure the spices are distributed evenly and the rice is cooked uniformly. Of course, you can also use pot to cook the rice but I have never tried it.

This recipe serves 2-3 people

Ingredients:

1 cup rice
4 bay leaves
1 cup boiling water
1 cup coconut milk
2 lemongrass, white part only and crushed using the back of knife to release the oil
1/2 teaspoon salt
1/4 teaspoon coriander powder
For peanut chili sauce (omit if you are alergic to peanut): 2 tablespoon peanut butter
For peanut chili sauce (omit if you are alergic to peanut): 2 tablespoon boiling water
For peanut chili sauce (omit if you are alergic to peanut): 1/2 tablespoon vinegar
For peanut chili sauce (omit if you are alergic to peanut): 1/2 tablespoon sambal oelek. I use Huy Fong brand for sambal oelek since they don't add shrimp paste or garlic to it and thus, I got the chili pepper I need without any other flavors I don't want.
For peanut chili sauce (omit if you are alergic to peanut): salt to taste
fried onions
Side dish: 2 eggs, whisked
Side dish: shrimp chips or emping (Padi Oats Crackers)
Optional: 1 cucumber, peeled the skin and sliced
Optional side dish: Ayam Goreng (Fried Chicken) or Fried Tofu or Fried Tempe

Methods:

Rinse the rice in cold water and drain it. Repeat it 2 times or more until the water becomes clear.
Place the rice in rice cooker. Add bay leaves, boiling water, coconut milk, lemongrass, salt, and coriander powder. Stir it so that the spices are mixed well with the rice and liquid.
Turn on the rice cooker. From time to time, stir the rice and liquid to make sure the rice is cooked uniformly in the liquid and spices.
While rice is being cooked, make peanut chili sauce if you are not alergic to peanut. To make peanut chili sauce, combine peanut butter, boiling water, vinegar, and sambal oelek in a small bowl. Whisk it until is well combined. Add salt to taste.
While rice is being cooked, make an omelette of the 2 eggs that have been whisked. Once it is cooked, roll it and slice it to 0.5" wide.
Once rice is cooked and while it is still warm, divide it for 2 to 3 people. Sprinkle the top of the rice with fried onions. Put the sliced omelette on the plate with the rice. If using peanut chili sauce, divide and place it on a small condiment plate and put it on the side of the rice. Place emping or shrimp chips on the plate. If using cucumber, place slices of it on the plate. If using Ayam Goreng (Fried Chicken), fried tofu, or fried tempe, serve it on the plate with the rice.

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