Nasi Uduk

Ingredients

• 400 gjasmine rice
• 400 mlcoconut milk
• 2pandan leaves
• 300 gfried chicken
• sambal — to serve
• 1 tspfine sea salt

Method

1. Rinse 400 g of jasmine rice under cold water until the water runs clear. This helps remove excess starch, ensuring the rice cooks up fluffy and separate. Drain the rice thoroughly in a fine-mesh sieve.
2. In a medium-sized pot, combine the rinsed rice with 400 ml of coconut milk and 1 tsp of fine sea salt. Add 2 pandan leaves, tying them into a knot to release their fragrance. Stir gently to combine the ingredients, ensuring the rice is evenly coated with the coconut milk.
3. Place the pot over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom. Once it reaches a simmer, reduce the heat to low and cover the pot with a tight-fitting lid.
4. Cook the rice for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. You’ll know it’s done when the grains are soft and the coconut aroma is prominent. Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
5. While the rice is resting, prepare the 300 g of fried chicken. If it’s not already seasoned, pat the chicken dry and season it with a pinch of salt. Heat a bit of oil in a skillet over medium-high heat and brown the chicken on all sides until it’s crispy and golden brown.
6. Serve the Nasi Uduk by fluffing the rice with a fork to release any trapped steam and to separate the grains. Arrange the rice on a large serving platter and place the fried chicken on top or alongside. Accompany with sambal for added heat and flavor.