Nasi Uduk Betawi - Jakarta Fragrant Coconut Rice

4.6 from 10 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 4


  • 2 cup rice (use the cup that comes with the rice cooker)
  • 1/2 cup thick coconut milk (regular US cup)
  • 2 1/2 cup water (regular US cup)
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 fresh/frozen pandan leaves, washed and knotted
  • 4 Indonesian bay leaves (Indonesian: daun salam)
  • 2 thin slices of ginger (Indonesian: jahe)
  • 2 thin slices of galangal (Indonesian: lengkuas)
  • 1 teaspoon coriander powder (Indonesian: bubuk ketumbar)
  • 1/8 teaspoon salt


  1. Place all ingredients in a rice cooker pot and cook until ready.
  2. Let rest for 10 minutes before opening the lid.
  3. Remove the lemongrass, pandan, Indonesian bay leaves, ginger, and galangal. Stir with the rice cooker paddle.
  4. It is traditional to shape the rice with a cone mold (I just use a banana leaf and make it into a cone), but you can also just use a rice bowl to shape.
  5. Serve with ayam ungkep (fried chicken), tempeh goreng lengkuas (fried tempeh in galangal sauce), and telur dadar gulung (rolled fried egg).

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