Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 2 cups of water
- 2 pandan leaves
- 2 bay leaves
- 1 lemongrass stalk, bruised
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 4 shallots, minced
- 4 red chilies, sliced
- 2 tablespoons of fried shallots
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the jasmine rice and drain well.
2. In a rice cooker, add the rice, coconut milk, water, pandan leaves, bay leaves, lemongrass, salt, and sugar. Stir well.
3. Cook the rice according to the rice cooker instructions.
4. In a pan, heat the vegetable oil over medium heat.
5. Add the minced garlic, shallots, and sliced red chilies. Stir-fry until fragrant.
6. Serve the cooked rice on a plate and top it with the stir-fried garlic, shallots, and chilies.
7. Garnish with fried shallots.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the instructions of the rice cooker.
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- Jasmine rice: You can use any type of rice.
- Coconut milk: You can use coconut cream or regular milk.
- Pandan leaves: You can use vanilla extract.
- Bay leaves: You can use dried bay leaves.
- Lemongrass: You can use lemongrass paste or skip it.
- Red chilies: You can use any type of chili or skip it.
- Fried shallots: You can skip it or use sliced onions.
Variations:
- You can add chicken, beef, or shrimp to the stir-fried garlic, shallots, and chilies.
- You can add vegetables like carrots, peas, or green beans.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use a rice cooker for best results.
- Stir the rice occasionally to prevent it from sticking to the bottom of the rice cooker.
- Use fresh ingredients for the best flavor.
Storage instructions:
- Store the leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stove with a little bit of water.
Presentation ideas:
- Serve the rice on a plate or in a bowl.
- Garnish with fresh herbs like cilantro or parsley.
Garnishes:
- Fried shallots
- Fresh herbs like cilantro or parsley
Pairings:
- Fried chicken
- Beef rendang
- Sate ayam (chicken satay)
Suggested side dishes:
- Acar (pickled vegetables)
- Sambal (chili sauce)
- Krupuk (shrimp crackers)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the rice is too wet, let it cook for a few more minutes or remove the lid and let it sit for a few minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice and stir-fried ingredients thoroughly to avoid any foodborne illnesses.
Food history:
- Nasi Uduk is a popular Indonesian dish that originated in Jakarta. It is a fragrant rice dish that is typically served with a variety of side dishes.
Flavor profiles:
- Fragrant, creamy, savory, and slightly spicy.
Serving suggestions:
- Serve the rice with a variety of side dishes and toppings for a complete meal.
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Region: Indonesian