Daily Cooking Quest

Nasi Uduk Betawi - Jakarta Fragrant Coconut Rice

I have been saving the recipe for nasi uduk for some sort of celebration, and this being my 100th recipe (yay!) is a valid cause to celebrate, no? ♥ Nasi uduk is made from rice (especially jasmine rice) cooked in coconut milk and multitude of spices resulting in a super fragrant and flavorful rice. A lot of folks love having nasi uduk for breakfast with a simple side dish of telur dadar gulung (rolled fried egg). But it is more common as a lunch or dinner item, where ayam ungkep (fried chicken), fried tempeh, fried tofu, and sambal terasi (shrimp paste chili sauce) will appear alongside the egg.

Ingredients: rice, coconut milk, lemongrass, pandan, ginger, galangal, bay leaves, and coriander powder

Back in the days, cooking nasi uduk is just downright complicated. The rice needs to be half cooked in a pot on a stove, and then transfer to a steamer to finish the cooking process. My Mom still use that method to make her nasi uduk. But lazy me just use a rice cooker and call it a day. Personally, I cannot perceive any difference in quality, but if you are a stickler to tradition, there are many nasi uduk recipes out there that still use the cook and steam method.

Nasi Uduk Betawi - Jakarta Fragrant Coconut Rice

Nasi Uduk Betawi - Jakarta Fragrant Coconut Rice

5.0 from 2 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).


  • Ina says:

    hi, Anita, nasi uduknya look so yummy ^__^, I wanna try your recipe, itu gak pake garam? thanks, Ina

    • Anita says:

      Hi Ina, ada garamnya kok, 1/8 sendok teh :) Silahkan dicoba ya.

  • Dita says:

    Hi Anita, thank you for sharing the recipe! I tried this today but for some reason it was too mushy, maybe next time I'll add less water. Of course it was still super yummy! We had it with Ayam Pandan for dinner, everyone loved it!

    • Anita says:

      Hi Dita, thank you for trying the recipe. I look through my ingredient list, and just realize I made a mistake with the water measurement, it should be 2.5 cup (625 ml) water instead of 4.5 cup (1125 ml) water :( I have already revised the recipe so others will not make the same mistake. Again, I am so sorry for this.

      • Dita says:

        Haha that's why! At first I thought, "that's a lot of liquid" but I decided to follow the recipe anyway. No worries, it was just a little mushy, it still tasted really good and all of us enjoyed it :)

  • PCTan says:

    Tried this recipe it resulted in mushi cooked rice. I am using Royal Umbrella thai long grain rice. Usually we have equal liquid to the amount of rice but your recipe calls for 3cups liquid (hald a cup of coconut milk + 2 1/2cups of water) for just 2 cups of rice. In the future I would try just 1 1/2 of Heinz chicken broth.

  • PCTan says:

    I meant 1 1/2 cups of Heinz chicken broth.

  • Sarah says:

    Hi anita. Thank you for sharing the recipe. I am 10 years old and in kartini day i have a bazzar. I need to make Nasi uduk and your recipe is very helpful. Since i have a team, my friend wanted to thanked you , too ! Hi anita. I am sarah's friend, thank you for the recipe. Hi anita, i am janice. I am another friend of sarah. Thank you so much for the recipe.

    • Anita says:

      Wow, I never imagine that my recipes are used by lovely children as well :) Good job guys on the Kartini day bazaar :)

  • Sabine Kleinz says:

    Hello Anita, we just came back from a wonderful vacations in Bali and Komodo. In order to prolong our holiday feeling, I would like to cook above recipe. Since I do not have a rice cooker, I will use a regular pot on the stove. Could you please tell me how much rice (in grams or US cups) I need for the recipe! I checked the net an found that on ricecooker cup equals 180ml. Does that fit?! Best regards from Germany, Sabine

    • Anita says:

      Hi Sabine, you are correct that rice cooker cup measurement is only 180 ml. For ease, you can assume rice cooker cup volume = 3/4 regular cup volume. Cheers :)

  • jane says:

    hi anita,i've tried this recipe already and its was so yummy,my child like it so much😁,thanks for sharing recipe👍👍👍

  • Steph says:

    Hi Anita, mau tanya thick coconut milk kayak gimana ya? Beda nya apa sm regular coconut milk? Thanks!

    • Anita says:

      Hi Steph, thick coconut milk itu di US dijual sebagai coconut cream, kalo di Indonesia biasanya santan kotak seperti merek Kara gitu. :)

  • Eka says:

    Hi Anita, I'd like to try this recipe but I don't see any print button? Thank you!

    • Anita says:

      Hi Eka, sorry but I don't have a print button for my recipes. I hope it is not too difficult to copy-paste to a new document and print it that way.

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