Nasi Uduk Betawi
A beloved classic from Betawi heritage — fluffy white rice steamed in rich coconut milk with lemongrass, galangal, fragrant pandan leaves, and aromatic salam (Indonesian bay) leaves. Every grain absorbs the wonderful herbal aroma and creamy coconut richness, turning beautifully fragrant, savoury, and utterly comforting. This version keeps every bit of authentic flavour — completely plant-based, free from shrimp paste, meat, or any animal products, making it naturally gentle and delicious for everyone!
Shared by novi
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2 cups jasmine rice — rinsed thoroughly, drained
- 1¼ cups thick coconut milk.. 1 cup water
- 2 stalks lemongrass — crushed or knotted.. 2 cm fresh galangal — thinly sliced
- 4–5 salam leaves (Indonesian bay leaves).. 1 pandan leaf — tied into a knot
- ¾ tsp sea salt — adjust to taste
- #Suggested Vegan Side & Garnish;
- Fried shallots — for generous topping,, Sliced cucumber
- Fried tempeh or tofu,, Sambal (chilli paste) — optional
👩🍳 Instructions
- 1
Prepare aromatics: Rinse rice until water runs clear, drain well. Gather lemongrass, galangal, salam leaves, and pandan leaf — rinse and tie or crush to release their aroma.
- 2
Simmer coconut mixture: In a pot, combine coconut milk, water, salt, lemongrass, galangal, salam leaves, and pandan. Bring to a gentle simmer over medium-low heat, stirring occasionally so coconut milk does not separate. Simmer 3–4 minutes to infuse all the wonderful herbal fragrance.
- 3
Cook the rice: Add the drained rice into the pot. Stir gently to coat every grain evenly in the coconut milk mixture. Continue stirring gently until liquid is mostly absorbed and rice looks thick and creamy — about 5–7 minutes.
- 4
Steam until fluffy: Transfer the semi-cooked rice into a steamer basket lined with banana leaves or a steaming cloth. Spread evenly, tuck any loose aromatics on top. Steam over boiling water for 20–25 minutes until rice is fully tender, fluffy, and beautifully fragrant.
- 5
Fluff & serve: Remove from heat. Discard lemongrass, galangal, salam and pandan leaves. Fluff rice gently with a fork to separate grains. Serve warm, topped generously with crispy fried shallots, alongside fresh cucumber, fried tempeh or tofu, and sambal if you like a little heat!