Aromatic Indonesian Nasi Uduk

Name: Aromatic Indonesian Nasi Uduk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Jasmine rice; Coconut milk; Water; Lemongrass; Bay leaves; Pandan leaf; Salt; Red chilies; Garlic; Shallot; Tomato; Sugar; Tamarind paste; Salt; Vegetable oil

Coconut Rice Served with Spicy Sambal

A fragrant and flavorful Indonesian dish combining coconut-infused rice with a spicy sambal condiment.

1 h 10 min
4
Intermediate

Ingredients

For the Coconut Rice

Jasmine rice

2 cups

Coconut milk

1 cup

Water

2 cups

Lemongrass

1 stalk, bruised

Bay leaves

Pandan leaf

1, knotted

Salt

1 teaspoon

For the Spicy Sambal

Red chilies

5, chopped

Garlic

2 cloves, minced

Shallot

1, diced

Tomato

1, chopped

Sugar

1 teaspoon

Tamarind paste

1 tablespoon

Salt

To taste

Vegetable oil

3 tablespoons

Preparation

Preparing the Coconut Rice

Rinse Rice

Rinse the jasmine rice under cold water until the water runs clear.

Combine Ingredients

In a pot, combine the rice with coconut milk, water, lemongrass, bay leaves, pandan leaf, and salt.

Cook Rice

Bring to a boil, reduce the heat to low, cover, and let it simmer for 20-25 minutes.

Making the Spicy Sambal

Heat Oil

Heat oil in a pan over medium heat.

Sauté Aromatics

Add chopped chilies, garlic, shallot, and tomato and sauté until soft.

Finish Sambal

Add sugar, tamarind paste, and salt. Cook for another 5 minutes, then remove from heat and let it cool.

Cooking Process

Steaming the Rice

Once the rice boils, reduce heat and cook until liquid is absorbed and rice is fragrant.

Blending the Sambal

Once cooled, blend the sambal mixture until it reaches your desired consistency.

Finishing Touches

Allow the rice to sit for 5-10 minutes after cooking with the lid on for fluffiness.

Plating & Serving