Nasi uduk

Nasi uduk

Rice cooked in coconut milk with spices

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g long-grain rice
1.125 litres thin coconut milk
2 1/2 teaspoons salt
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon dried shrimp paste
1/4 teaspoon kencur powder
1 stem lemongrass
or 1 teaspoon lemon zest, finely grated

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Put all of the ingredients, except the rice, into a saucepan with a tight-fitting lid, and bring slowly to the boil, stirring frequently. Add the rice, stir and bring back to the boil, then reduce the heat to low, cover, and steam for 20 minutes.
  3. Uncover, use a fork to lightly pull the rice from the side of the pan, mixing in any coconut milk that has not been absorbed, then replace the lid and steam for 5 minutes further. Serve hot with ayam goreng jawa and sambals.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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