Nasi Uduk (Coconut‑Infused Rice)
Fragrant coconut rice served with fried shallots, boiled egg and spicy sambal, a beloved Indonesian breakfast that’s simple yet satisfying.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Combine rice, coconut milk, water, galangal, lemongrass, lime leaves and salt in a pot; bring to a gentle boil then cover and simmer on low heat for 15 minutes until liquid is absorbed.
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Step 2 of 6
Remove the pot, discard aromatics and let the rice steam, covered, off the heat for another 10 minutes.
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Step 3 of 6
Meanwhile, heat oil in a pan over medium heat, crack in the eggs and fry until the whites set but yolks remain runny, about 2 minutes per side; set aside.
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Step 4 of 6
In the same pan, add a little more oil and fry the shallots until golden and crisp, then drain on paper towel.
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Step 5 of 6
For the sambal, sauté ginger, galangal, chilies and garlic in oil over medium heat until fragrant, about 2 minutes; stir in tamarind water, palm sugar and salt, simmer 3 minutes until slightly thickened.
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Step 6 of 6
To serve, mound the coconut rice on a plate, arrange a fried egg, cucumber slices and fried shallots around it, and spoon generous sambal over the side.
Notes from the kitchen
If fresh galangal or kaffir lime leaves are unavailable, use a pinch of ground galangal and a few drops of lime zest as substitutes. Leftover rice reheats well in a steamer.
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