* 240 g Jasmine Rice * 1 tbsp Coconut Oil * 1/2 tsp Kosher Salt
#### Cooking Liquid
* 1 Cinnamon Stick * 1/8 tsp Ground Cloves * 350 ml Coconut Milk * 1 Bay Leaf * 1 Lemongrass Stalk tied into a knot * 15 g Ginger peeled and thinly sliced * 1/4 tsp Ground Nutmeg * 2 Lime Leaves
#### Garnish
* Shallot Oil or Sesame Oil optional * 1/4 cup Fried Shallots * 2 tbsp Coconut Chips
### Instructions
* For the cooking liquid, place the cinnamon stick and cloves in a dry, deep saucepan over medium heat and toast for 1-2 minutes, until fragrant. Add the coconut milk, 100ml water and the bay leaf, lemongrass, ginger, nutmeg, and lime leaves. Bring to a simmer, then remove the pan from the heat and leave aromatics to infuse for 30 minutes. * Rinse the rice until the water runs clear. Add the rice to the simmered coconut milk along with salt. * Place the pan over medium heat and bring to a gentle boil, stirring once so the rice doesn’t stick to the base of the pan. Turn the heat down to low, cover with a lid. Simmer for 15 minutes, then remove from the heat. Leave for 10 minutes, covered, to finish off the cooking. * When ready to serve, remove the lid from the pot then discard the lemongrass, cinnamon stick, bay leaf and lime leaf. Fluff the grains of the rice with a fork. * To serve, stir a drizzle of shallot oil or sesame oil through the rice and stir. Top with a handful of fried shallots and coconut chips.
1 Comment
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/nasi-uduk-indonesian-coconut-rice-recipe/).
### Ingredients
* 240 g Jasmine Rice
* 1 tbsp Coconut Oil
* 1/2 tsp Kosher Salt
#### Cooking Liquid
* 1 Cinnamon Stick
* 1/8 tsp Ground Cloves
* 350 ml Coconut Milk
* 1 Bay Leaf
* 1 Lemongrass Stalk tied into a knot
* 15 g Ginger peeled and thinly sliced
* 1/4 tsp Ground Nutmeg
* 2 Lime Leaves
#### Garnish
* Shallot Oil or Sesame Oil optional
* 1/4 cup Fried Shallots
* 2 tbsp Coconut Chips
### Instructions
* For the cooking liquid, place the cinnamon stick and cloves in a dry, deep saucepan over medium heat and toast for 1-2 minutes, until fragrant. Add the coconut milk, 100ml water and the bay leaf, lemongrass, ginger, nutmeg, and lime leaves. Bring to a simmer, then remove the pan from the heat and leave aromatics to infuse for 30 minutes.
* Rinse the rice until the water runs clear. Add the rice to the simmered coconut milk along with salt.
* Place the pan over medium heat and bring to a gentle boil, stirring once so the rice doesn’t stick to the base of the pan. Turn the heat down to low, cover with a lid. Simmer for 15 minutes, then remove from the heat. Leave for 10 minutes, covered, to finish off the cooking.
* When ready to serve, remove the lid from the pot then discard the lemongrass, cinnamon stick, bay leaf and lime leaf. Fluff the grains of the rice with a fork.
* To serve, stir a drizzle of shallot oil or sesame oil through the rice and stir. Top with a handful of fried shallots and coconut chips.