Fragrant coconut milk rice cooked with pandan and lemongrass, a Jakarta breakfast and dinner staple served with an array of side dishes.
Nasi uduk is a Jakarta specialty, rice cooked in coconut milk with pandan leaf and lemongrass rather than plain water, giving it a rich, subtly sweet fragrance distinct from the more festive turmeric-tinted nasi kuning. The rice is traditionally served as the centerpiece of a larger platter, surrounded by fried chicken, fried tempeh, a spicy sambal, and crispy fried shallots, making the simple coconut rice into a complete, satisfying meal. Popular for breakfast in Jakarta, though eaten throughout the day, nasi uduk shows how a few aromatic additions to the cooking liquid can transform plain rice into something genuinely craveable.
Serves 4
Combine rinsed rice, coconut milk, water, lemongrass, pandan leaves if using, bay leaves and salt in a pot.
Bring to a boil, stirring once to distribute the coconut milk evenly.
Reduce heat, cover, and simmer 18 minutes until the liquid is absorbed.
Avoid stirring the rice once it starts simmering — this keeps the grains fluffy and separate rather than gummy.
Remove from heat and let rest, covered, 10 minutes.
Remove the lemongrass, pandan and bay leaves, fluff the rice, and serve alongside fried chicken, fried tempeh, fried shallots, sambal and cucumber.
Avoid stirring the rice while it simmers, which keeps the grains light and separate rather than gummy.
Bruise the lemongrass with the back of a knife before adding it, to release more of its fragrant oils into the rice.
Use full-fat coconut milk for the richest, most authentic flavor and texture.
Serving with fried anchovies (teri) and peanuts alongside the other sides is a traditional Jakarta touch.
A vegetarian version pairs the rice with fried tempeh and tofu, skipping the fried chicken.
Some households add a boiled egg to the platter for extra protein.
Refrigerate up to 3 days in an airtight container; reheat with a splash of water or coconut milk to restore moisture.
Nasi uduk is closely associated with Jakarta and the greater Betawi culture of the surrounding region, traditionally eaten for breakfast, and its coconut-infused rice reflects a distinctly milder counterpart to Indonesia's spicier turmeric rice dishes.
Nasi uduk uses coconut milk without turmeric, giving it a white to pale color, while nasi kuning includes turmeric for its signature golden hue, typically for celebratory occasions.
Yes, they add a subtle floral fragrance but aren't essential; the dish is still flavorful with just lemongrass and coconut milk.
The liquid ratio may have been off, or the pot wasn't covered tightly enough during simmering — measure carefully and ensure a tight-fitting lid.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
