Cherry & Dennis Recipes
Indonesian Coconut Rice
印尼椰香飯
Recipe overview
Indonesian nasi uduk cooks rice with coconut milk, lemongrass, bay leaves and ginger for fragrant, separate grains suitable for a family meal.
01
Ingredients
Main ingredients
- 400 g rice
- 400 ml Coconut milk
- 250 ml water
Seasoning
- 2 piece lemongrass stalks
- 2 piece bay leaf
- 20 g ginger
- 1 tsp salt
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- strainer
- saucepan
- rice cooker
- wooden spoon
- bowl
03
Steps
Step 1
Inspect Rice
Inspect the rice and aromatics and remove any debris.
Step 2
Rinse Rice
Rinse the rice three times and drain thoroughly.
Step 3
Prepare Aromatics
Bruise lemongrass and ginger; keep bay leaves whole.
Step 4
Mix Liquid
Stir coconut milk, water and salt until smooth.
Step 5
Combine Pot
Put rice, liquid and aromatics into the cooker pot and stir once.
Step 6
Start Cooking
Level the rice, close the lid and start the rice cooker within 1 minute.
Step 7
Cook Rice
Cook for 25–30 minutes without opening the lid.
Step 8
Rest Covered
When cooking ends, rest covered for 10 minutes.
Step 9
Remove Aromatics
Open the lid and remove lemongrass, bay leaves and ginger.
Step 10
Fluff Rice
Fluff from the bottom with a rice paddle for 1 minute.
Step 11
Steam Off
Leave uncovered for 5 minutes so excess steam escapes.
Step 12
Serve
Transfer to a serving bowl while the grains remain fluffy.
Common mistakes
- Do not add every ingredient at once; follow the sequence so each component reaches the correct doneness.
Tips
Taste immediately before serving because prepared sauces vary in saltiness.
