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Nasi Uduk
Jakarta — Mother recipe · en it
Nasi Uduk is a fragrant rice dish cooked with vanilla and cinnamon, served warm and aromatic.
📷 Gunawan Kartapranata — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 500g of basmati rice
- 500ml of chicken broth
- 1 tablespoon of coconut oil
- 2 vanilla beans
- 2 tablespoons of sugar
- 1 tablespoon of Java pepper
- 1/2 onion
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of coriander
- 1/2 teaspoon of cardamom
- 1/2 teaspoon of ground cinnamon
- Salt to taste
Method
- Rinse the rice and let it start to soften in a bit of cold water.
- Chop the onion and sauté it in a pan with coconut oil and Java pepper over medium heat for 2 minutes.
- Split the vanilla beans in half and scrape out the seeds. Mix the seeds with the rice.
- Add the chicken broth and the remaining spices, bringing everything to a boil.
- Once boiling, reduce the heat and cover the pan for 20-25 minutes, until the rice is fully cooked.
- Let the rice cool for 10-15 minutes, then serve it hot with its aromatic crust.
The story
Nasi Uduk originates from the southern regions of Java, where the rich aromas of vanilla and Java pepper have become distinctive elements of the dish.
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