Low Sodium Nasi Uduk
Discover the lighter side of traditional Indonesian cuisine with this Low Sodium Nasi Uduk recipe, a fragrant coconut rice dish that's perfect for health-conscious food lovers. Crafted with aromatic ingredients like lemongrass, kaffir lime leaves, fresh turmeric, and ginger, this recipe delivers bold, authentic flavors without the need for added salt. Light coconut milk and a touch of sugar enhance the richness of jasmine rice, while sautéed shallots and garlic infuse every grain with irresistible fragrance. Perfectly fluffy and vibrant, this rice dish is a stunning side or standalone meal, garnished with fresh coriander for a burst of color and freshness. Quick, easy, and heart-healthy, it's an ideal choice for those seeking low-sodium yet deeply satisfying comfort food.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk (light)
- 1.5 cups Water
- 1 whole Lemongrass stalk
- 3 pieces Kaffir lime leaves
- 1 whole Bay leaf
- 1 inch piece Ginger
- 2 whole Garlic cloves
- 2 whole Shallots
- 2 tablespoons Coconut oil
- 1 inch piece Fresh turmeric
- 1 teaspoon Sugar
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
Bruise the lemongrass stalk by lightly crushing it using the back of a knife. This helps release its aromatic oils.
Peel and thinly slice the ginger, garlic, shallots, and turmeric.
In a medium saucepan over medium heat, warm the coconut oil.
Add the sliced shallots, garlic, ginger, and turmeric. Sauté for 2 minutes or until aromatic.
Introduce the lemongrass, kaffir lime leaves, and bay leaf to the pan. Stir and cook for another minute.
Add the rinsed jasmine rice to the pan. Gently stir to coat the rice with the aromatic mixture.
Pour in the coconut milk and water. Stir well to combine all the ingredients.
Add a teaspoon of sugar to the mixture. This will enhance the flavors without relying on sodium.
Bring the mixture to a gentle boil. Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes. Do not lift the lid during this time to ensure the rice cooks evenly.
Once the rice is cooked and has absorbed the liquid, remove the pan from heat. Keep it covered for an additional 5 minutes to allow the rice to steam and become fluffy.
Discard the lemongrass, kaffir lime leaves, and bay leaf.
Fluff the rice with a fork and garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 892 mg | 19% | |
*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.
