Indonesian Spiced Rice
Elevate your next meal with the fragrant and flavorful delight of Indonesian Spiced Rice, or "Nasi Uduk." This irresistibly creamy and aromatic dish combines fluffy jasmine rice simmered in rich coconut milk and infused with a medley of vibrant spices like turmeric, coriander, and ginger. The addition of lemongrass, bay leaves, and optional kaffir lime leaves creates an exotic, zesty depth, while a finishing touch of fresh cilantro and crispy fried shallots adds a burst of color and crunch. Perfect as a side dish or a base for your favorite curries and grilled meats, this easy-to-make recipe brings the authentic taste of Indonesian cuisine straight to your table. Ready in just 35 minutes, it's a quick and versatile option for infusing your meals with tropical charm!
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Recipe Information
Ingredients
- 2 cups white jasmine rice
- 1.5 cups coconut milk
- 1 cup water
- 2 large shallots
- 3 cloves garlic cloves
- 1 inch piece ginger
- 1 stalk lemongrass stalk
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 leaves bay leaves
- 2 leaves kafir lime leaves (optional)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (for garnish)
- 2 tablespoons fried shallots (optional, for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then set aside.
Peel and finely chop the shallots, garlic, and ginger. Set aside.
Lightly bruise the lemongrass stalk by hitting it with the back of a knife or rolling pin, and tie it into a knot or cut it into large pieces for easy removal later.
In a medium pot, heat the vegetable oil over medium heat.
Add the chopped shallots, garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant and golden brown.
Stir in turmeric powder and coriander powder, and cook for another 30 seconds to release the aroma of the spices.
Add the rinsed rice to the pot and stir well to coat the grains with the spice mixture.
Pour in coconut milk and water, then add the lemongrass stalk, bay leaves, kafir lime leaves (if using), and salt. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 18-20 minutes until the liquid is absorbed and the rice is fully cooked.
Turn off the heat and let the rice sit, covered, for another 5 minutes to allow the flavors to meld.
Remove the lemongrass stalk, bay leaves, and kafir lime leaves (if used) from the rice.
Fluff the rice gently with a fork and transfer it to a serving platter.
Garnish with fresh cilantro and, if desired, fried shallots for an extra layer of crunch and flavor.
Serve warm as a side dish or alongside your favorite protein or vegetable curry.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 33.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
