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Name: Nasi Uduk
Total time: 1 h
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 300 g long-grain rice; 400 ml coconut milk; 200 ml water; 2 lemongrass stalks, bruised; 2 kaffir lime leaves; 1 pandan leaf, knotted; 1 tsp salt; 2 tbsp fried shallots (for garnish); 1 cucumber, thinly sliced; 2 boiled eggs, halved

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Indonesia1 hServes 4já preparado

Nasi Uduk

Ingredientes10

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

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Modo de preparo

Rinse the rice until the water runs clear, then soak for 20 minutes and drain.
In a pot combine coconut milk, water, bruised lemongrass, pandan leaf, kaffir lime leaves, and salt; bring to a gentle simmer.
Add the drained rice, stir briefly, cover, and cook on low heat for 15‑20 minutes until the liquid is absorbed.
Turn off the heat and let the rice steam, still covered, for 10 minutes before fluffing with a fork.
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.