Nasi Uduk

The Method for Nasi Uduk

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1. Put the rice, coconut milk, water, lemongrass, galangal, bay leaves and salt in a pan. Bring to a boil, stir once, cover and cook on the lowest heat for 15 minutes.

   Mark done Start 15 min timer

2. Rest for 10 minutes without lifting the lid. Remove the aromatics and fluff with a fork.

   Mark done Start 10 min timer

3. Heat the oil in a small pan and cook the eggs sunny-side up.

   Mark done

4. Serve the rice topped with the egg, shallots, sambal and cucumber.

   Mark done

Things to Watch For

1. Use full-fat coconut milk.
2. Keep the heat low once covered.
3. Add fried anchovies for a traditional touch.

Common Substitutions & Variations

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.

To Go With It

Fried tempeh · Fried anchovies and peanuts · Sambal · Sweet soy sauce

Storing Leftovers

Best eaten the day it is made. Keeps in the fridge for 1 day.

Nasi Uduk Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.