Nasi Uduk Bayam - Fragrant Coconut Rice with Spinach

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves: 4


  • 360 ml rice, washed and drained (*)
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 pandan leaves (Indonesian: daun pandan), knotted
  • 4 bay leaves (Indonesian: daun salam)
  • 2 slices of ginger (Indonesian: jahe)
  • 2 slices of galangal (Indonesian: lengkuas)
  • 1 teaspoon coriander powder
  • 1/4 teaspoon salt
  • 100 ml thick coconut milk (Indonesian: santan kental)
  • 100 gram spinach, washed and drained
  • 700 ml water


  1. Place rice, lemongrass, pandan leaves, bay leaves, ginger, galangal, coriander powder, and salt into rice cooker pot.
  2. With a blender, puree spinach and water until smooth. Make sure that the total pureed volume comes to 650 ml, add more water if it is not enough.
  3. Pour coconut milk and spinach pureed (650 ml of pureed spinach) into the rice cooker pot. Stir so everything is mixed together.
  4. Place the pot into rice cooker, then cook until ready. Let rest for 10 minutes before opening the lid.
  5. Remove the lemongrass, pandan, bay leaves, ginger, and galangal. Stir with a rice cooker paddle. Serve with some fried egg, fried chicken, fried tempeh, and sambal of your choice.


  • (*) If you have a rice cooker cup, this is the same as 2 rice cooker cup.

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