Lita Eats

Nasi Uduk Betawi

A fragrant and savoury coconut rice from Betawi, the traditional cuisine of Jakarta. The rice is gently cooked with coconut milk, pandan, lemongrass, and Indonesian bay leaves, then steamed until fluffy and perfectly tender.

Ingredients

• 500 g rice, rinsed well
• 400 ml coconut milk
• 200 ml water
• 2 Indonesian bay leaves (daun salam)
• 2 stalks lemongrass, bruised
• 2 pandan leaves, tied into a knot
• 1 tsp salt

Method

1. Prepare the coconut mixture
   Combine the coconut milk, water, salt, Indonesian bay leaves, lemongrass, and pandan leaves in a large saucepan. Bring to a gentle boil, stirring occasionally to prevent the coconut milk from scorching.
2. Cook the rice
   Add the rinsed rice and cook over medium heat, stirring occasionally, until the coconut mixture has been absorbed and the rice is partially cooked.
3. Steam the rice
   Transfer the rice to a steamer and steam for approximately 30 minutes, or until the rice is fluffy, tender, and fully cooked.
4. Fluff and serve
   Remove the rice from the steamer and gently fluff it with a fork or rice paddle to release excess steam. Serve warm.

Traditional Betawi Accompaniments

Nasi uduk is traditionally served as part of a spread with a variety of savoury side dishes, such as:

• Fried rice vermicelli (bihun goreng)
• Balado eggs (telur balado)
• Jengkol in sweet soy sauce (semur jengkol)
• Sweet and savoury fried tempeh (tempe orek)
• Peanut sambal (sambal kacang)
• Crispy fried shallots (bawang goreng)
• Indonesian crackers (kerupuk)