Nasi Uduk Betawi (Indonesian coconut rice)

Nasi Uduk betawi topped with seasoned roasted peanuts and cilantro on a banana leaf with tofu, cucumbers, sambal and other sides.

5 from 2 votes

Nasi Uduk Betawi (Indonesian coconut rice)

This Jakarta specialty is made with thick coconut milk, lemongrass, pandan leaves, Indonesian bay leaves, and galangal, giving it a unique flavor and heavenly aroma. With a simple cooking process and the option to make it in a rice cooker, Nasi Uduk is an easy and unbelievably delicious rice dish. Top it off with toasted peanuts for an extra crunch and you'll have a dish that’s too good to stop making…

Prep Time6

Cook Time22

Course: Sides

Cuisine: Indonesian

Servings: cups

Calories: 424kcal

Author: Adam Sobel

Cost: $4.50

Ingredients

2 cups jasmine rice
13.5 oz. coconut milk
1 ⅓ cups water
1 full stalk lemongrass dry external leaves and tips removed
2 pandan leaves fresh, or frozen and thawed
4 Indonesian bay leaves fresh, or dried
3 thin slices of galangal
2 thin slices of fresh ginger
1 teaspoon coriander powder
½ teaspoon salt
Optional: 1 full star anise

For serving:

½ teaspoon olive oil
⅓ cup dry roasted peanuts
1 teaspoon kecap manis or plain tamari

Instructions

Rinse the rice in a fine mesh strainer until the water runs clear. Transfer the rice to a large bowl and cover with water. Soak for 30 minutes, then drain the rice.
In a medium-sized pot, combine the drained rice, canned coconut milk, water, lemongrass stalk (bruised with the back of a knife and cut into pieces that fit inside your pot), pandan leaves, Indonesian bay leaves, galangal slices, coriander powder, salt, and optional star anise. Stir well to combine.
Place the pot over medium heat and bring the mixture to a boil. Once the liquid is boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer the rice for 15-18 minutes, or until the liquid has been fully absorbed and the rice is tender.
Once the rice is cooked, remove the pot from the heat and let it sit covered for an additional 5 minutes to allow the flavors to meld and the rice to steam.
While the rice is steaming, prepare the peanuts. In a small pan, heat the olive oil over medium heat. Add the peanuts and toss to coat. Cook the peanuts for 3-4 minutes, stirring frequently, until they are lightly toasted and fragrant.
Once the peanuts are lightly golden brown, stir in the kecap manis (or tamari) and continue cooking for about 40 seconds until the peanuts are coated in the sauce.
To serve, fluff the rice with a fork and remove the lemongrass stalk, pandan leaves, Indonesian bay leaves, galangal slices, and optional star anise. Top the rice with the toasted peanuts.

Notes

Be careful not to break the pandan leaves when stirring the rice, as this can cause them to release their color and flavor too quickly.
If you don't have a lemongrass stalk, you can use a tablespoon of lemongrass paste instead.
Be sure to use a tight-fitting lid to prevent steam from escaping during the cooking process, which will help ensure that the rice is cooked evenly and perfectly.
For the rice cooker method, simply combine all of the ingredients (except for the peanuts and olive oil) in the rice cooker, stir well, and cook according to the manufacturer's instructions.

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