Ingredients

500g (approx. 2.5 cups) long-grain rice
400ml (approx. 1.7 cups) thick coconut milk
250-300ml (approx. 1-1.25 cups) water (adjust based on rice cooker markings or rice type)
2 stalks lemongrass, bruised
1-inch piece galangal, smashed
3-4 kaffir lime leaves, torn slightly
2-3 bay leaves (Indonesian salam leaves if available)
2 pandan leaves, tied in a knot (optional, but recommended for aroma)
1-1.5 tsp salt, or to taste

Instructions

Wash the rice thoroughly under cold running water until the water runs clear. Drain well.
In a rice cooker pot, combine the washed and drained rice, thick coconut milk, water, bruised lemongrass, smashed galangal, kaffir lime leaves, bay leaves, and salt. Add the tied pandan leaves.
Stir gently to mix all the ingredients. Ensure the total liquid volume reaches the appropriate mark for the amount of rice you are cooking (e.g., if using a rice cooker, fill to the 2.5-cup mark for 2.5 cups of rice).
Close the lid and turn on the rice cooker. Cook until the rice cooker switches to 'warm' mode or until the rice is fully cooked and the liquid is absorbed. If cooking on a stovetop: bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-20 minutes until all liquid is absorbed.
Once cooked, let the Nasi Uduk rest in the rice cooker (or pot) with the lid on for an additional 10-15 minutes. This allows the rice to continue steaming and absorb all the flavors.
Open the lid, carefully remove and discard the lemongrass, galangal, kaffir lime leaves, bay leaves, and pandan leaves.
Gently fluff the Nasi Uduk with a rice paddle or fork. Serve warm with your favorite Indonesian side dishes.