Friday, July 6, 2012

Indonesian Nasi Uduk - Lemongrass scented Coconut Rice

Rice dishes as I have mentioned in several posts are my favourites. I like to try several varieties despite facing opposition from family sometimes. When I was left with a bunch of lemongrass sticks I was wondering what could I do with these. Ofcourse I did freeze them in ziplock bags but how to use it. Call it double blessing, when I came across this coconut rice from Emeril Lagasse. A little googling and it turned out to be Nasi Uduk -Indonesian cousin of Malaysian Nasi Lemak. 

Originally from Jakarta, Nasi uduk meaning mixed rice is now widely popular street food in Indonesia.The dish is simply steamed jasmine rice but requires several sides to go with it thus getting the so called name. Typically it is served with fried chicken,chilly peanut sauces,fritters, tempeh, patties etc with toasted coconut or caramelized shallots on top. Else simply serve the aromatic rice  with a spicy Indian gravy I have done or with a bowl of sambal oelek which I had made earlier.Sambal oelek is very spicy chili paste and hence add very little and at your own risk. 

Jasmine Rice /Ambe Mohar Rice: 1/2 cup
Lemon grass stalk: 1 bruised and tied as a bundle so that they can be discarded easily after cooking
Kaffir Lime Leaves: 1-2 
Ginger: 1 small piece 

Coconut Milk: 1 cup + as needed to cook the rice
Water: as needed  for cleaning + more to  adjust with the coconut milk


Wash rice in water 2-3 times till water runs clear. In a deep bowl, add rice along with all other ingredients including coconut milk and also little water. Make sure there is enough liquid to cook the rice.Bring to boil stirring continuously to avoid rice sticking to the bottom. Once it boils, reduce to the lowest possible heat and let it cook till the rice is done and the liquids are absorbed. This takes about 10 -12 minutes. 

Remove the dish from heat and let it sit covered for another 10  minutes till the rice finishes cooking under the steam. 

Serve warm with whatever sides you have prepared optionally topped with roasted peanuts or fried shallots or toasted coconut.

A simple easy to cook rice. Exact quantity of liquid is to be used to prepare this as the cooking depends on steam. In case you are not sure whether the rice is done, after 10-12 minutes of simmering slightly open the lid,stir well, add more liquid if needed,put lid back and continue cooking till done.The texture of the rice is mixed with slightly gooeyness and slight dryness.


Priya Suresh said...

Wat a quick and super flavourful rice.

Thanks for visiting my Blog

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