Nasi uduk Betawi — coconut rice with aromatic leaves
Jasmine rice with coconut milk, lemongrass, pandan, ginger and galangal.
Active time10 min
Cooking30 min
Total1 hResting : 10 min
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Ingredients
- 1 tsp ground coriander
- 4 Indonesian bay leaves
- 2 thin slices of fresh ginger
- 2 lemongrass stalks
- 2 and a half cups of water
- half a cup of coconut milk
- 1 and a half cups of raw jasmine rice
- ⅛ tsp salt
- 2 pandan leaves
- 2 thin slices of fresh galangal
Preparation
Rinse the rice under cold water until the water runs clear and drain. Remove the dry parts of the lemongrass stalks and bruise them lightly with the flat of a knife. Rinse the pandan and Indonesian bay leaves. Peel fresh ginger and galangal, then cut the stated thin slices.
4 Indonesian bay leaves2 thin slices of fresh ginger2 lemongrass stalks1 and a half cups of raw jasmine rice2 pandan leaves2 thin slices of fresh galangal- strainer
- knife
- chopping board
Put the drained rice and all the aromatics in the rice cooker. Add the coconut milk, measured water, coriander and salt. Stir and start the white rice programme. Let the programme finish without opening the lid.
1 tsp ground coriander2 and a half cups of waterhalf a cup of coconut milk⅛ tsp salt- rice cooker
- spoon
When the programme finishes, leave covered for 10 min. Remove the leaves and lemongrass stalks. Gently fluff the rice with a rice paddle and serve hot.
- rice cooker
- rice paddle
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration