Bara Indonesian Grilled Rice: Nasi Bakar Recipe

Bara Indonesian grilled rice is rice cooked with coconut milk, filled with fragrant spiced chicken, wrapped in banana leaves, and grilled until smoky at the edges. The dish is commonly known as nasi bakar in Indonesia; this version balances creamy rice with a savory filling and offers practical swaps for ingredients that may be hard to find.

Ingredients

2 cups (370 g) jasmine rice
1 cup (240 ml) full-fat coconut milk
1 1/2 cups (360 ml) water
1 stalk lemongrass, about 6 inches (15 cm), bruised with the side of a knife
1/2 teaspoon (3 g) fine salt, plus more to taste
1 tablespoon (15 ml) neutral oil, such as canola oil
12 ounces (340 g) boneless, skinless chicken thighs, cut into small 1/4-inch (6 mm) pieces
2 medium shallots, about 2 ounces (55 g), finely chopped
3 garlic cloves, about 9 g, finely chopped
1 red Fresno or bird’s-eye chili, about 10 g, finely chopped; remove the seeds for less heat
1 teaspoon (2 g) ground coriander
1/2 teaspoon (1.5 g) ground turmeric
1 tablespoon (15 ml) kecap manis, Indonesian sweet soy sauce
1 tablespoon (15 ml) water, for the filling
1 cup (20 g) loosely packed kemangi, or Indonesian lemon basil leaves; Thai basil is the closest easy-to-find substitute
4 banana-leaf pieces, each about 12 by 14 inches (30 by 35 cm), approximately 100–140 g total
2 tablespoons (6 g) fried shallots, optional, for serving
4 lime wedges, optional, for serving

Instructions

Prepare the ingredients and leaves. Rinse the rice in a bowl of cool water, gently swishing it with your fingers, then drain. Repeat until the water is less cloudy, usually two or three rinses. Chop the shallots, garlic, chili, and chicken before cooking so the filling comes together quickly. If the banana leaves are frozen, thaw them first. Wipe each leaf clean with a damp cloth, then warm it briefly over a low gas flame or in a dry skillet until it becomes flexible. Do not scorch it; warming prevents cracks when you fold the parcels.
Cook the coconut rice. Put the drained rice, coconut milk, water, lemongrass, and salt in a heavy saucepan. Bring it to a gentle boil over medium heat, stirring once so the rice does not catch on the bottom. Cover, reduce the heat to low, and cook for 18 minutes. Turn off the heat and leave the pan covered for 10 minutes. Remove the lemongrass and fluff the rice with a fork. The grains should be tender and separate, not wet or soupy. If a little liquid remains, leave the rice uncovered for a few minutes while you prepare the filling.
Make the chicken filling. Heat the oil in a skillet over medium heat. Add the shallots and cook for about 3 minutes, stirring until softened. Add the garlic, chili, coriander, and turmeric; stir for 30 seconds, just until fragrant. Add the chicken and spread it across the pan. Cook for 6–8 minutes, turning and breaking up the pieces so they cook evenly. Check the thickest pieces with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for chicken at 165°F (74°C). Stir in the kecap manis and 1 tablespoon water, simmer for 1 minute, then turn off the heat and fold in the basil. Taste and add a pinch of salt if needed. The filling should be savory and lightly sticky, not surrounded by excess liquid.
Fill and fold the parcels. Divide the warm rice into four portions and the chicken mixture into four portions. Lay one banana-leaf piece with its smoother side facing up. Spoon about one-quarter of the rice into a rectangle in the center, leaving a border of at least 2 inches (5 cm) on each side. Make a shallow channel down the middle, add one portion of chicken, then cover it with a little rice so the filling is enclosed. Fold the long sides over the rice, then fold the ends underneath to make a compact parcel. Repeat with the remaining leaves and filling. If a leaf is small or torn, overlap two pieces. You can secure each parcel with a toothpick, but keep track of the picks and remove them before serving.
Grill until smoky. Heat a gas or charcoal grill to medium, or prepare a grill pan over medium heat. Set the parcels seam-side down on the grate. Grill for about 4–5 minutes per side, turning carefully with tongs, until the leaves are browned in spots and smell lightly smoky. The rice is already cooked, so this stage warms the filling and adds char rather than cooking the rice from raw. If using a grill pan, press the parcels gently with a spatula for even contact. Serve hot, opening the leaves at the table or transferring the rice and filling to plates.

Tips

Keep the filling fairly dry. A loose, watery filling can make the rice soggy and seep out while you fold. If the chicken releases liquid, simmer it for another minute or two before adding the basil. Letting the filling stand briefly also helps excess steam escape.
Make the leaves flexible before folding. Banana leaves often split when cold, especially along their veins. A short pass over a low flame or a few seconds in a warm skillet softens them. If you cannot find banana leaves, wrap each portion in baking parchment and then foil; it will hold together, but will not have the same herbal aroma or charred-leaf fragrance.
Adjust the heat to your table. One fresh chili gives a mild-to-medium warmth, depending on the variety. Use half a chili or remove its seeds for a gentler filling, or add another chili for more heat. Chili flakes work too, though they give a less fresh flavor.
Use basil thoughtfully. Kemangi has a distinctive citrusy, peppery scent and may be sold at Indonesian or Southeast Asian grocers. Thai basil is a practical substitute with a stronger anise note; ordinary sweet basil is milder and makes the filling less traditionally aromatic. Add the leaves off the heat so they stay fragrant.

Serving Suggestions

Serve each parcel as an individual main course, with the banana leaf folded back so the rice and filling are easy to reach. A squeeze of lime cuts through the coconut richness, while fried shallots add a crisp, savory finish. For a fuller Indonesian-inspired meal, offer sliced cucumber, tomato, a simple cabbage salad, or lightly blanched green beans on the side. Sambal makes a good table condiment for anyone who wants more heat; keep it separate so the spice level of the parcels stays adjustable.

The rice is substantial, so a small side is usually enough. If serving several dishes family-style, cut the parcels open and arrange the rice with the chicken showing on top. The banana leaves are wrappers, not edible leaves, and should be removed before eating. For a casual gathering, guests can open their own parcels at the table, which keeps the rice warm and gives the meal a pleasant smoky aroma.

Variations

Use another protein: Replace the chicken with 12 ounces (340 g) of peeled, deveined shrimp, chopped into bite-size pieces. Cook shrimp just until opaque and at a safe minimum internal temperature of 145°F (63°C), checking with a food thermometer; the cooking time will be shorter than for chicken. Firm tofu, crumbled tempeh, or finely chopped mushrooms can make a meatless filling. Brown those thoroughly and season with a little extra kecap manis and salt because they do not release the same savory juices as chicken.

Make a more pronounced coconut rice: For a richer result, replace 1/2 cup (120 ml) of the water with additional coconut milk. Keep the total liquid at 2 1/2 cups (600 ml) so the rice is not overly soft. A pandan leaf can be tied in a knot and simmered with the rice if you have one; remove it before fluffing. Pandan adds a sweet, grassy aroma, but it is optional and does not replace the lemongrass.

Change the seasoning: Add 1/2 teaspoon (2.5 ml) of grated ginger with the garlic for a warmer, sharper note, or stir in 1 tablespoon (15 ml) of sambal for a spicier filling. Some family and regional versions use different herbs, proteins, and spice combinations, so this recipe is one practical variation rather than a claim to a single definitive style. If you want a milder parcel, leave out the fresh chili and let diners add sambal at the table.

Storage and Reheating

Do not leave cooked rice or chicken at room temperature for more than 2 hours; refrigerate leftovers sooner if the room is warm. Cool the parcels promptly, place them in a covered container, and refrigerate for 3–4 days. You can leave the banana leaves on for storage, but transfer the parcels to a sealed container so the rice does not dry out or pick up other refrigerator odors. For longer storage, freeze the cooled parcels in an airtight freezer-safe container for up to 2 months for best quality. Thaw frozen parcels overnight in the refrigerator before reheating.

To reheat, unwrap the parcels and place the rice and filling in a microwave-safe dish with a teaspoon of water; cover loosely and heat until steaming throughout, stirring or turning once. Alternatively, rewrap the portions in fresh banana leaf or foil and warm them in a covered skillet over low heat, turning occasionally. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A grill can restore some char, but warm the parcel gently first so the center heats before the outside becomes too dark. Discard leftovers that have been left out beyond the safe time rather than trying to make them safe by reheating.

Frequently Asked Questions

What does “bara” mean in bara grilled rice?
“Bara” refers to glowing embers in Indonesian, while nasi bakar is the common name for rice wrapped and grilled. In this recipe, the word describes the smoky, ember-grilled finish. The name and exact preparation can vary by cook and region.

Can I make nasi bakar without a grill?
Yes. Use a ridged grill pan or a heavy skillet over medium heat, turning the parcels so both sides brown. You can also use a broiler, placing foil-wrapped parcels on a tray and turning them carefully, but watch closely because the leaves can scorch. A skillet gives less smoke than charcoal but still warms the filling and creates browned patches.

Can I prepare the parcels ahead?
You can cook the rice and filling earlier in the day, cool them promptly, and refrigerate them separately for up to 24 hours. Assemble the parcels shortly before grilling for the best texture. If you assemble them ahead, keep them refrigerated and grill them until the centers are steaming hot; use a thermometer to confirm that reheated chicken reaches 165°F (74°C).

Why is my rice mushy or difficult to wrap?
Too much liquid, insufficient draining after rinsing, or lifting the lid repeatedly during cooking can make the rice too soft. Measure the coconut milk and water carefully, keep the pan covered on low heat, and allow the full 10-minute rest before fluffing. If the rice is still loose, spread it in a shallow dish for a few minutes to release steam before filling the leaves.

Are banana leaves safe to eat?
No. Use them to hold and perfume the rice, then discard them after opening the parcel. If leaves are unavailable, parchment covered with foil is a useful wrapper, but do not put bare parchment directly over a flame or on a grill where it could catch fire.

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

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