Nasi Uduk (Betawi Scented Coconut Rice)

Nasi Uduk or Scented Coconut Rice from Jakarta (Betawi) is a great pair with Ayam Bakar Bumbu Rujak (Barbequed Chicken with Chili Coconut Sauce)

As you may know from my previous post that these two dishes, Nasi Uduk and Ayam Bakar Bumbu Rujak were made in hurry. In 4.5 hours, I was done cooking, taking some shots, cropping and sending the pictures to Shelly.

I think this is my third time making nasi uduk for the past two weeks. First, I craved for nasi uduk around 11 PM last week with combination method on a stove and in a rice cooker, then I tried to make nasi uduk on a stove only, but it was failed. I decided no more making nasi uduk on stove only method, since I am always succeed on making this with a rice cooker or combination those two.

Nasi Uduk

Ingredients:
2 cups jasmine rice, washed and drained
1 lemongrass, take the white part and bruised
1 tsp coriander seed powder
2 pandan leaves, knotted
3 Indonesian bay leaves
1 cup thick coconut milk
2 cup broth/water
salt as desired

Methods:
1. In a rice cooker, add all ingredients except rice and bring to a boil.

2. Add rice and cook in a rice cooker until done.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.