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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Nasi Uduk Pandan is a fragrant and flavorful rice dish infused with the essence of pandan leaves and coconut milk. The pandan juice gives the rice a vibrant green hue and a subtle floral aroma, while the spices like bay leaves and galangal add depth to the dish. Perfectly cooked and fluffed, this rice is a delightful accompaniment to any meal.
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Cut the pandan leaves into smaller pieces and blend them with 300mL of water until smooth.
Strain the blended mixture to extract the pandan juice.
Combine the rice, pandan juice, and coconut milk in a pot or rice cooker.
Add bay leaves, galangal, and salt to the rice mixture.
Cook the rice until fully done, letting the flavors infuse deeply.
Once cooked, fluff the rice and mix it with the spices for an even blend.
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If fresh pandan leaves are unavailable, you can use pandan extract as a substitute, but adjust the quantity to avoid overpowering the dish.
For a richer flavor, use freshly squeezed coconut milk instead of canned.
Can I use a rice cooker for this recipe?
Yes, a rice cooker works perfectly for cooking Nasi Uduk Pandan. Just follow the same steps for mixing the ingredients and let the rice cooker handle the cooking.
What can I serve with Nasi Uduk Pandan?
Nasi Uduk Pandan pairs well with fried chicken, sambal, boiled eggs, and fried shallots for a complete meal.
Can I make pandan juice ahead of time?
Yes, you can prepare pandan juice ahead of time and store it in the refrigerator for up to 2 days.
How do I know when the rice is fully cooked?
The rice is fully cooked when it is tender and fluffy, with no excess liquid remaining in the pot or rice cooker.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it may require a longer cooking time and additional liquid.
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