Uduk Rice (Coconut Rice) With Peanut Sambal


500 grams Uncooked Rice

6 Bay Leaves

3 stalks Lemon Grass, bruise to release flavor

3 cm Greater Galangal, peeled and bruise to release flavor

600 cc Coconut Milk, mix with 200 cc water

1 teaspoon Salt

2 Pandan Leaves, tied in a knot to release the authentic Pandan fragrance

1/2 teaspoon Coriander Powder

1/2 teaspoon Nutmeg Powder

Side Dish:

Fried Shallots (Slice thinly 5 shallots, deep fried until golden brown, to fry shallots only takes a minute or two, do not over fry it or it will taste very bitter)

Sliced Omelette (beat 1 egg, add 2 tablespoons plain milk, a pinch or salt and white pepper powder then make an omelette, roll and slice thinly)

Ingredients for Peanut Sambal:

100 grams Peanut, fried until golden brown, grinded

5 Red Chilies, grinded

1 teaspoon Salt

1 teaspoon Sugar

Lime Juice (from 1 Lime)

150 ml Water


Peanut Sambal:

Mix grinded peanut with water, add grinded chilies, salt, sugar and lime juice. Mix it well, set aside.

Uduk Rice:

1. Clean uncooked rice with water, drain.

2. Steam rice for 30 minutes, set aside.

3. Boil coconut milk in a pot, add lemon grass, bay leaves, galangal, pandan leaves, salt, coriander powder and nutmeg powder. Cook in low fire, keep stirring until it boils.

4. Put in steamed rice into the pot, cook until the rice absord all coconut milk.

5. Re-steam coconut rice for 30 minutes.

6. Serve with fried shallots, sliced omelette and peanut sambal.

Source by Fiedha Anindyajati

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe Now to get amazing Ebook for Free

By subscribing to this newsletter you agree to our Privacy Policy

Skip to content