Nasi Uduk

Ingredients10

• long-grain rice300 g
• coconut milk400 ml
• water200 ml
• lemongrass stalks, bruised2
• kaffir lime leaves2
• pandan leaf, knotted1
• salt1 tsp
• fried shallots (for garnish)2 tbsp
• cucumber, thinly sliced1
• boiled eggs, halved2

Method

1. Rinse the rice until the water runs clear, then soak for 20 minutes and drain.
2. In a pot combine coconut milk, water, bruised lemongrass, pandan leaf, kaffir lime leaves, and salt; bring to a gentle simmer.
3. Add the drained rice, stir briefly, cover, and cook on low heat for 15‑20 minutes until the liquid is absorbed.
4. Turn off the heat and let the rice steam, still covered, for 10 minutes before fluffing with a fork.
5. Serve the fragrant rice topped with fried shallots and accompanied by sliced cucumber, boiled eggs, and optional fried chicken or tempeh; add sambal to taste.