Indonesian breakfast rice often means nasi uduk: rice cooked with coconut milk, lemongrass, and fragrant leaves until tender and gently aromatic. This stovetop version makes a satisfying base for a breakfast plate, and its mild, savory flavor works just as well with spicy sambal and crunchy toppings as it does with simple eggs.
Ingredients
- 2 cups (370 g) jasmine or other long-grain white rice
- 1 cup (240 ml) canned coconut milk, well stirred
- 1 1/2 cups (360 ml) water
- 1 teaspoon (5 g) fine salt
- 1 stalk lemongrass, trimmed and bruised with the back of a knife
- 1 pandan leaf, tied in a loose knot, if available
- 2 Indonesian salam leaves, fresh or dried; or 1 regular bay leaf as a substitute
- 2 whole cloves, optional
Instructions
- Rinse the rice. Put the rice in a bowl, cover it with cool water, and swish the grains with your fingers. Drain and repeat two or three times, until the water is less cloudy. Drain very well in a fine-mesh sieve for about 2 minutes. Rinsing removes loose surface starch, helping the cooked grains stay separate rather than turning gummy.
- Combine the ingredients. Add the drained rice to a heavy, lidded saucepan, preferably one with a capacity of at least 3 quarts. Pour in the coconut milk and water, then add the salt. Stir once to distribute the liquid. Tuck in the bruised lemongrass, pandan, salam leaves, and cloves. Bruising the lemongrass helps release its aroma; do not finely chop it, since the stalk and leaves will be removed before serving.
- Bring the pot to a gentle boil. Set the pan over medium heat, uncovered, and stir once or twice as the liquid warms so the coconut milk does not settle and scorch on the bottom. Once the liquid reaches a gentle boil around the edges, reduce the heat to the lowest setting that maintains a very quiet simmer. Avoid a vigorous boil, which can make the bottom catch before the rice cooks through.
- Simmer covered for 20 minutes. Cover the saucepan tightly and cook without lifting the lid or stirring. If your lid fits loosely, place a clean kitchen towel over the pot and put the lid on top, keeping the towel well away from the burner; the towel catches condensation rather than letting it drip back onto the rice. Use a low flame, and move the pan to a smaller burner if the bottom begins to smell toasted.
- Rest the rice for 10 minutes. Turn off the heat and leave the lid on for 10 minutes. This resting time lets steam finish softening the grains and allows excess moisture to settle. Remove the lid, fish out the lemongrass, pandan, salam or bay leaf, and cloves, then gently fluff the rice from the edges toward the center with a rice paddle or fork. Taste and adjust the salt if needed, then serve hot.
Tips
- Use the right coconut milk. Full-fat canned coconut milk gives the rice a rounded, creamy aroma. Stir it well before measuring because the thick cream can separate from the liquid in the can. Carton coconut beverage is much thinner and often sweetened, so it is not a direct substitute; if that is all you have, use it for some or all of the water and expect a lighter, less rich result.
- Know the leaf substitutions. Pandan is a fragrant tropical leaf often used in Southeast Asian cooking. If you cannot find it, leave it out rather than adding a large amount of pandan extract; the rice will still work, but will lose its distinctive sweet, grassy scent. Indonesian salam leaves have a different aroma from Mediterranean bay leaves. A single bay leaf is a practical stand-in, but the flavor will be more familiar and less specifically Indonesian.
- Keep the heat low and the lid closed. Coconut milk contains solids that can stick to a hot pan, so a heavy saucepan and low simmer matter. Resist checking the rice while it cooks: each lift releases steam and can leave the top grains firm. If you know your burner runs hot, use a heat diffuser or move the pan to the smallest burner.
- Adjust for your rice and pan. Rice varieties and saucepan lids absorb or hold moisture differently. If the rice is still firm after resting, sprinkle 1 to 2 tablespoons (15 to 30 ml) of hot water over it, cover, and cook on low for another 3 to 5 minutes, then rest again for 5 minutes. If it seems slightly wet, fluff it gently and leave it uncovered for a minute or two so steam can escape.
Serving Suggestions
Nasi uduk is usually part of a larger plate rather than a stand-alone bowl. Serve it warm with a spoonful of sambal, crisp fried shallots, sliced cucumber, and a simple vegetable or crunchy cracker. The chile heat and fresh cucumber balance the richness of coconut rice, while fried shallots add a savory crunch. Sambal varies in heat and ingredients, so start with a small amount and let everyone add more at the table.
For a more filling breakfast, pair the rice with a cooked egg, tempeh, or tofu. Whole boiled eggs should be cooked until both the yolk and white are firm; sliced omelet is another common-style accompaniment. If serving meat, choose a cooked side such as shredded chicken or beef and follow safe cooking temperatures for that ingredient. A small serving of peanuts or fried tempeh also adds texture, but keep crunchy toppings separate until serving so they do not soften.
You can serve the rice family-style in a shallow bowl or pack it into individual portions beside the accompaniments. A banana leaf makes an attractive traditional-style liner when available, but it is optional and should not replace a clean serving dish. For a simple weekday plate, rice, cucumber, a little sambal, and one protein are plenty; a larger weekend spread can include several small sides without changing how the rice is cooked.
Variations
Make it in a rice cooker. Rinse and drain the rice, then add it to the cooker with the measured coconut milk, water, salt, and aromatics. Choose the regular white-rice setting, keeping the liquid ratio appropriate for your model and rice type. Rice cookers vary, so consult the cooker instructions if they specify a liquid adjustment for coconut milk. When the cycle ends, leave the rice covered for 10 minutes, remove the aromatics, and fluff it.
Use a gentler coconut flavor. Replace up to half of the coconut milk with water for a lighter result. The rice will be less creamy, but the lemongrass and leaves will still lend fragrance. Avoid reducing the total amount of liquid without adjusting for your rice variety, or the grains may remain hard.
Add a little spice. The optional cloves bring a warm note; you can omit them for a cleaner coconut-and-lemongrass profile. Some versions use additional whole spices, and family recipes differ in their balance of aromatics. If adding cinnamon or cardamom, use a small piece or one pod so the spice does not overwhelm the rice. Remove whole spices before serving.
Choose a different rice. Medium-grain white rice can make a slightly softer, more cohesive pot. Brown rice needs more liquid and a much longer cooking time, so it is not a straight swap in this recipe; follow the package directions and add coconut milk in place of part of its usual cooking liquid. The texture and fragrance will differ from the white-rice version.
Storage and Reheating
Cooked rice needs prompt chilling. Do not leave it at room temperature for more than 2 hours; transfer leftovers to shallow containers and refrigerate them as soon as practical so they cool quickly. Keep the rice covered in the refrigerator and use it within 3 to 4 days. Store sambal, cucumber, eggs, and other toppings separately when possible, since they have different textures and storage needs.
To reheat a portion, add a teaspoon or two of water, cover loosely, and microwave until steaming hot throughout, stirring once if heating a larger quantity. You can also reheat it in a covered saucepan over low heat with a splash of water, fluffing gently as it warms. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Reheat only the amount you plan to eat, and discard rice that has been left out beyond the safe time rather than trying to rescue it by reheating.
For longer storage, freeze cooled rice in meal-size portions in airtight freezer-safe containers. Use within about 1 month for the best texture. Thaw overnight in the refrigerator or reheat from frozen with a little water, covered, until steaming hot throughout and 165°F (74°C). The grains may be a little softer after freezing, but they remain useful as a quick base for a hot meal.
Frequently Asked Questions
Is nasi uduk the same as nasi lemak? They are related in the broad sense that both are rice dishes cooked with coconut milk, but they belong to different food traditions and are seasoned and served in different ways. Nasi uduk is associated with Indonesia, especially Jakarta, and commonly uses aromatics such as lemongrass and pandan. Nasi lemak is associated with Malaysia and neighboring regions, with its own customary accompaniments. Recipes for both dishes vary by household and place.
Can I make nasi uduk without pandan? Yes. Pandan contributes a recognizable, sweet grassy fragrance, but it is not essential to cooking the rice successfully. Leave it out if it is unavailable, and keep the lemongrass and leaf seasoning in the pot. A small amount of pandan extract can be used if you already have it, but check its strength and use sparingly because concentrated extract can taste artificial or overpowering.
Why is my coconut rice mushy or scorched? Mushiness can come from skipping the rinse, using too much liquid for a particular rice, or stirring while the grains cook. Scorching usually means the heat was too high, the saucepan was thin, or coconut solids settled on the bottom. Rinse and drain well, stir only before covering, and keep the simmer very low. If your pan is prone to hot spots, use a heavier one or a heat diffuser.
Can I prepare the rice ahead? Yes. Cook it as directed, then cool and refrigerate it promptly in shallow containers rather than leaving a full hot pot on the counter. It keeps for 3 to 4 days refrigerated. Reheat the portion you need until it is steaming throughout and reaches 165°F (74°C). For the freshest aroma and texture, add crisp toppings and cucumber only when serving.
What if I only have a regular bay leaf? Use one regular bay leaf in place of the two salam leaves. Salam has a distinct, mild fragrance that ordinary bay does not fully reproduce, so the result will not taste exactly the same, but the rice will still be pleasantly aromatic. Remove the leaf before fluffing and serving, as it is meant to perfume the cooking liquid rather than be eaten.
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