Batak-style Spiced Coconut Rice (Nasi Uduk Batak)

Ingredients

While the original Wali Thalapa from Sri Lankan cuisine is made with a combination of rice and coconut, the Batak-style Nasi Uduk Batak focuses solely on coconut rice. Additionally, the spices used in Nasi Uduk Batak differ from those used in Wali Thalapa, incorporating Batak-specific flavors such as turmeric, coriander, cumin, and ginger. We alse have the original recipe for Wali thalapa, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon salt 1 teaspoon salt
• 2 pandan leaves, tied in a knot (optional, for added fragrance) 2 pandan leaves, tied in a knot (optional, for added fragrance)
• Water, for rinsing the rice Water, for rinsing the rice

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, combine the rinsed rice, coconut milk, turmeric powder, coriander powder, cumin powder, ginger powder, salt, and pandan leaves (if using).
3. 3.
   Stir well to combine all the ingredients.
4. 4.
   Place the saucepan over medium heat and bring the mixture to a gentle boil.
5. 5.
   Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked.
6. 6.
   Remove the saucepan from the heat and let the rice rest, covered, for an additional 5 minutes.
7. 7.
   Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier and richer flavor. Shake the can well before using to ensure the coconut cream is well mixed.

Tips & Tricks

• For an extra burst of flavor, toast the spices (coriander, cumin, and ginger powder) in a dry pan before adding them to the rice.
• If you prefer a milder taste, reduce the amount of spices used.
• Serve Nasi Uduk Batak with traditional Batak side dishes such as Ayam Tangkap (fried chicken) or Arsik (spiced fish stew) for a complete Batak culinary experience.
• Leftover Nasi Uduk Batak can be refrigerated and reheated the next day. Simply steam it or warm it in the microwave, adding a splash of water to prevent it from drying out.

Serving advice

Serve Nasi Uduk Batak as a main dish accompanied by Batak-style side dishes, sambals, and condiments. Garnish with fresh herbs such as cilantro or basil for added freshness.

Presentation advice

Fluff the rice well before serving to showcase its fluffy texture. Serve it in a traditional Batak-style platter or on individual plates, allowing the vibrant yellow color of the rice to shine through.