Bara Indonesian grilled rice is a banana-leaf-wrapped version of nasi bakar, with fragrant coconut rice and a savory, gently spicy chicken filling. The parcels are grilled over charcoal embers or in a grill pan until the leaves smell smoky and the rice warms through; recipes vary by region and household, so this is one practical home-style version.

Ingredients

2 cups (380 g) jasmine or other long-grain rice
1 cup (240 ml) canned coconut milk, well stirred
1 cup (240 ml) water
1 stalk lemongrass, bruised and tied in a knot
1 Indonesian bay leaf (daun salam), or 1 regular bay leaf
1 teaspoon (5 g) fine salt, divided
1 tablespoon (15 ml) neutral cooking oil
12 ounces (340 g) boneless, skinless chicken thighs, cut into small pieces
3 medium shallots (about 75 g), peeled and roughly chopped
2 garlic cloves (about 6 g), peeled
1 red Fresno or red finger chile, stemmed and roughly chopped; remove the seeds for less heat
1 teaspoon (5 g) grated fresh ginger
1 teaspoon (5 g) grated fresh turmeric, or ½ teaspoon (1 g) ground turmeric
1 tablespoon (15 ml) water, for blending the spice paste if needed
1 teaspoon (5 ml) fish sauce, or ½ teaspoon (3 g) salt for a fish-free alternative
1 teaspoon (4 g) brown sugar
2 tablespoons (8 g) finely sliced scallions
6 banana-leaf pieces, each about 10 by 12 inches (25 by 30 cm), plus kitchen twine or toothpicks
1 lime, cut into wedges, for serving

Instructions

Prepare the rice and aromatics. Rinse the rice in a bowl of cool water, gently swishing it until the water looks less cloudy, then drain well. Roughly chop the shallots, garlic, and chile. If using fresh turmeric, peel and grate it; turmeric can stain cutting boards, so use a plate or a board you do not mind marking. Set out the coconut milk, water, lemongrass, and bay leaf. This initial preparation takes about 15 to 20 minutes.
Cook the coconut rice. Put the drained rice, coconut milk, water, bruised lemongrass, bay leaf, and ½ teaspoon (2.5 g) of the salt in a medium saucepan with a tight-fitting lid. Stir once and bring just to a gentle boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes, or until the liquid has been absorbed and the grains are tender. Keep the lid on rather than stirring repeatedly; lifting it releases steam and can leave the rice unevenly cooked. Turn off the heat and leave the covered pan to stand for 10 minutes. Remove the lemongrass and bay leaf, then fluff the rice gently with a fork.
Make the chicken filling while the rice cooks. Blend or pound the shallots, garlic, chile, ginger, and turmeric into a coarse paste, adding the tablespoon of water only if the blades need help moving. Heat the oil in a skillet over medium heat. Add the paste and cook for about 2 minutes, stirring, until it smells fragrant and no longer smells raw. Add the chicken, fish sauce, brown sugar, and the remaining ½ teaspoon (2.5 g) salt. Cook for 8 to 12 minutes, stirring often, until the pieces are cooked through and the mixture is moist but not watery. Check the thickest chicken pieces with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Stir in the scallions and take the pan off the heat.
Soften the banana leaves. Wipe the leaves clean with a damp cloth and pat them dry. Pass each piece briefly over a low gas flame, or dip it in hot water for a few seconds, until it bends without cracking. Do not leave it over a flame long enough to burn through. If a leaf is torn, overlap two pieces or use a second piece as a patch. Banana leaves are a traditional wrapper, but they are not meant to be eaten.
Fill and wrap the parcels. Divide the rice into six portions and the chicken into six portions. Place a banana-leaf piece shiny side up on the counter. Put a portion of rice in the center, flatten it into a short oval, and spoon a portion of chicken along the middle. Fold the rice around the filling as much as possible, then fold the leaf over it into a snug packet. Fold in the ends and secure them with twine or toothpicks. Keep the filling enclosed so it does not fall onto the grill. If you have only four larger leaves, make four parcels and divide the filling evenly among them.
Grill over embers. Heat a charcoal grill until the coals have settled into glowing embers with no tall flames, or heat a ridged grill pan over medium heat. Set the parcels seam side down. Grill for about 5 to 6 minutes per side, turning carefully with tongs, until the leaves are lightly charred in spots and the parcels are hot throughout. If the leaves blacken before the rice warms, move the parcels to a cooler part of the grill or lower the heat. Serve hot, with the wrappers still on.

Tips

Use the right rice texture. Jasmine rice makes tender, fragrant parcels, while another long-grain rice works if that is what you have. Short-grain rice can become stickier and denser, so avoid packing it tightly around the filling. Rinsing removes excess surface starch and helps keep the grains distinct.
Adjust the heat in the filling. A red finger chile or Fresno chile gives moderate warmth, but chile strength varies. Start with half a chile for a mild batch, or use a bird’s-eye chile for a hotter one. Removing seeds does not remove all the heat, but it can make the flavor less sharp.
Know your leaf substitutes. Daun salam has a mild, slightly citrusy aroma and may be sold frozen at Indonesian or Southeast Asian grocers. If it is unavailable, a regular bay leaf is a practical substitute, though it tastes more herbal. Banana leaves can also be found frozen; thaw them before wiping and softening.
Keep the filling fairly dry. A wet filling can leak through the wrapper and make the rice soggy. If liquid remains in the skillet, simmer it briefly before assembling. Use medium heat for grilling, too: very hot coals can scorch the leaf before the middle has time to heat.

Serving Suggestions

Bring the packets to the table whole so everyone can open their own and enjoy the smoky scent from the banana leaf. Put lime wedges alongside for a bright squeeze at the table. For a simple Indonesian-inspired meal, serve the rice with sliced cucumber, tomato, and a small bowl of sambal. Sambal is a chile condiment, and its heat varies considerably, so offer it separately rather than mixing it into every parcel.

For a more substantial spread, add lightly dressed greens or quickly sautéed green beans. A crunchy vegetable side balances the soft, rich rice and chicken without competing with the lemongrass and spice paste. Fried shallots make a useful finishing garnish if you have them, but they are optional. Because each parcel includes rice and filling, one parcel per person is a moderate serving; larger appetites may want two. Remove the wrapper before eating, and take care when opening a hot parcel because trapped steam can escape.

Variations

Make it vegetarian: Replace the chicken with 10 ounces (280 g) of diced firm tofu or 8 ounces (225 g) of sliced mushrooms. Brown tofu in the skillet before adding the spice paste, or cook mushrooms until their released liquid has evaporated. Use salt instead of fish sauce. The result will be less savory than the chicken version, so taste the filling before wrapping and adjust the salt or add a little extra scallion.

Use tuna or another fish: Fold 10 ounces (280 g) of drained canned tuna into the cooked spice paste, warm it through, and skip the raw-chicken cooking step. For fresh fish, cook the pieces in the skillet until the center reaches 145°F (63°C), the USDA FSIS safe minimum for fish. Keep the pieces fairly large so they do not break down while stirring. Fish filling is delicate, so use a little less chile if you want its flavor to remain prominent.

Change the rice aroma: Add one pandan leaf, tied in a knot, to the saucepan along with the lemongrass if you can find it. Pandan gives the rice a sweet, grassy fragrance; it is not essential and should be removed before fluffing. For a richer version, replace up to ¼ cup (60 ml) of the water with additional coconut milk, but do not use less total liquid unless you know your rice needs less.

Make a meatier, more traditional-style filling: Add 2 ounces (55 g) of chopped canned mushrooms or finely sliced cabbage to the chicken mixture, cooking until tender and dry enough to wrap. Indonesian nasi bakar fillings vary widely and may include different meats, seafood, vegetables, or spice combinations. Keep the total filling quantity close to the recipe amount so the parcels close neatly and heat evenly.

Storage and Reheating

Cool leftover parcels promptly and refrigerate them within 2 hours of cooking; do not leave cooked rice sitting at room temperature for an extended period. Store the wrapped parcels in an airtight container in the refrigerator for 3 to 4 days. If you want to save them longer, freeze the cooled parcels in a freezer-safe container for up to 2 months for best quality. Thaw frozen parcels overnight in the refrigerator, rather than on the counter.

To reheat from the refrigerator, unwrap the parcel and microwave the rice and filling covered, with a teaspoon of water to create steam, until piping hot. Alternatively, keep the wrapper on and warm the parcel in a covered skillet over low heat, turning once; add a splash of water to the pan and cover so the center heats before the leaf chars. Check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Reheat only the amount you plan to eat, since repeated cooling and warming can dry out the rice.

Frequently Asked Questions

Is bara rice the same as nasi bakar?
“Bara” refers to glowing charcoal or embers in Indonesian, while nasi bakar means grilled or roasted rice. This recipe uses bara-style ember grilling for banana-leaf-wrapped nasi bakar. Names and fillings can vary, and the parcels can also be cooked on a grill pan when charcoal is not available.

Can I make nasi bakar without banana leaves?
Yes. Wrap each portion in parchment paper and then foil so the parcel holds together. Foil protects the rice but does not give the same leafy aroma, and it will not char in the same way. For some smoky flavor, unwrap the foil carefully during the last few minutes and briefly grill the parchment packet, watching closely.

Can I cook the rice in a rice cooker?
Usually. Add the rinsed rice, coconut milk, water, salt, lemongrass, and bay leaf to the cooker, keeping the total liquid at the amount recommended for 2 cups of your rice. Coconut milk can foam more than water, so do not fill the cooker above its marked limit. Cook the chicken separately and let the rice stand for 10 minutes before fluffing.

Can I prepare the parcels ahead?
Yes. Cook the rice and chicken, assemble the parcels, and refrigerate them promptly in a covered container for up to a day before grilling. Grill them straight from the refrigerator over medium heat for a few extra minutes, turning regularly, and make sure the centers reach 165°F (74°C) because they contain poultry. Do not leave assembled rice parcels at room temperature while waiting to grill.

Why did my rice turn mushy?
Common causes are using too much liquid, not draining the rinsed rice, or stirring and lifting the lid repeatedly during cooking. Rice brands and pans absorb liquid differently, so check the package guidance if your rice is unfamiliar. If the rice is slightly soft, spread it on a tray for a few minutes before wrapping; that lets excess surface steam escape, though it cannot fully correct rice that is already very wet.

Can I use leftover cooked rice?
Yes, provided it was cooled and refrigerated safely. Warm it with a few tablespoons of coconut milk or water, plus the lemongrass and salt, until it is moist but not soupy, then let it cool enough to handle before wrapping. Prepare the chicken filling as directed and grill the parcels until hot throughout. Refrigerate cooked rice within 2 hours after its original cooking, and reheat leftovers to 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Bara Indonesian Grilled Rice: Nasi Bakar