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How to Make Nasi Uduk (Mixed Rice)

Last Updated on March 26, 2024 by Damian

Welcome to another really tasty and simple rice recipe! Nasi uduk, directly translated as mixed rice, is a very tasty and easy way to cook rice to add to your favorite rice dishes!

To make nasi uduk, simply wash some (pandan) rice, add spices and thick coconut milk and bring to a boil! Very easy way to prepare rice and very fragrant.

What is nasi uduk?

Nasi uduk, or mixed rice, is very common in Indonesia. Mixing rice with spices while boiling in coconut milk and water. This leaves a very flavorful rice and in my opinion a lot better than the plain white rice that is often cooked.

The rice has it’s own flavor and can very well be combined with side dishes such as tempe goreng, tempe bacem, telur balado and many more! I highly recommend trying this one out. It closely resembles the nasi kuning I made before, another great way to make rice!

I recommend making this recipe in a pot on the stove. Find out more on the best pots to cook rice and how to do it here.

Let’s continue on how to make nasi uduk!

Step 1: Collect the ingredients

served nasi uduk

Nasi uduk

A great way to make plain white rice more exciting! Definitely try this one out if you like rice dishes and feel like spicing it up a bit!
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Indonesian
Servings 4
Calories 300 kcal


  • 300 g (pandan) rice
  • 400 ml coconut milk
  • 2 kaffir leaves
  • 1/2 tsp salt


  • Collect the ingredients
  • Cook the nasi uduk
  • Serve the nasi uduk
Keyword Nasi uduk

Disclosure: please be aware that the kcal count was estimated using a tool and can deviate from the actual kcal count of your dish.

What to consider when choosing the ingredients

As you can see this recipe is very simple and has a short ingredients list. Tryout any rice type you’d like, traditionally pandan is the way to go!

I used creamy, thick coconut milk for this recipe as it will make for a creamy rice. You can go for lower fat options if you’d like.

I decided to keep the spices simple and use kaffir leaves as I absolutely love them! And some salt to boost flavors but nothing more. You can add some lemon grass, galangal, or any other dried spices you prefer, I can recommend trying out different variations to practice your spice skills!

The cooking method is pretty straight forward as I always do when cooking rice, just make sure to implement the resting time! Cooking the nasi uduk one day in advance is best, rest for 15 minutes at least! I have a rest time of 30 minutes as the temperature of the rice is still nice at that point, no need to reheat!

Let’s continue with the steps on how to make nasi uduk!

Step 2: Cook the nasi uduk

The recipe get’s really simple from here, start by washing the rice with plenty of water. You want the water to run clear after washing! I usually add the rice to the pan I will be boiling in and keep adding and removing water from the tap on highest speed until the water stays clear.

washed rice

After, add all the ingredients and top up the pan with some water. The water and coconut milk level must be about 1 fingertip bone height above the rice.

boiling nasi uduk

Stir well and bring to a boil on medium-high heat. Watch out not to burn the rice that is directly touching the bottom of the pan. This happened to me as my pan for boiling is very thin, heat applied to it hits the ingredients in the pan very quickly!

When there is a slight boil, reduce the heat to low and cover, you want only a very little simmer. Let it simmer for about 20-25 minutes and check if the water has evaporated.

If this is the case, remove the heat and give the rice a stir. Close the lid immediately and let it rest for at least 15 or 30 minutes, leaving overnight would be best.

boiled nasi
nasi uduk after rest

Above you see the rice before and after resting period of 30 minutes, after 30 minutes the rice is still sufficiently enough hot to serve. You might want to reheat it in the microwave if you have a longer resting time (and store in the fridge).

Step 3: Serve the nasi uduk

I served the nasi after 30 minutes without reheating, I made fried vegetables from my garden during the resting time. It’s a variation on the spicy zucchini I wrote about earlier, served with sambal bajak.

served nasi uduk

Very nice for a quick meal, relatively healthy and very low in costs, especially when you grow your own vegetables! Consider adding different side dishes if you feel like having some great food and going the extra step to make lots of sides:

Consider adding some sambals as well:

I hope you enjoyed this wonderful rice dish, let me know what you’ve think and please leave a rating!


What is Nasi Uduk made of?

Nasi Uduk is made of pandan rice, coconut milk, and kaffir lime leaves. The rice is cooked in coconut milk, which gives it its distinct flavor and aroma.

What’s the difference between Nasi Lemak and Nasi Uduk?

Although both Nasi Lemak and Nasi Uduk are rice dishes that are cooked in coconut milk, they differ in terms of their origin and preparation. Nasi Lemak is from Malaysia, while Nasi Uduk is from Indonesia. Furthermore, Nasi Lemak is served with a variety of side dishes such as fried chicken, sambal, and egg, while Nasi Uduk is usually served with several small side dishes like tofu, tempeh, and fried chicken.

How do you eat Nasi Uduk?

Nasi Uduk is usually served with a variety of side dishes that can be eaten together with the rice. Some of the side dishes served with Nasi Uduk include fried chicken, tempeh and tofu, and sambal. The dish is often eaten using a spoon and fork or even hands.

Where is Nasi Uduk from?

Nasi Uduk is a popular dish from Indonesia. It is a traditional Javanese dish that is commonly found in Jakarta and its surrounding cities.

Is Nasi Uduk Gluten-free?

Yes, Nasi Uduk is gluten-free. The dish is made from rice, coconut milk, and kaffir lime leaves, which do not contain gluten. However, if the side dishes served with Nasi Uduk contain gluten, it may not be safe for people who are on a gluten-free diet.

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