Nasi Uduk – Indonesia
Cooking Method Initial – Simmering/Steaming
Final Cooking Method – Steaming
Yield – 12 portions at 3 oz/Portion
Station – Steaming
Advanced Preparation – Partially Cooking Rice with Coconut Milk
Ingredients:
For Par-cooking the Rice
3 cups Jasmine Long Grain Rice
4.5 cups Coconut Milk
1 tsp Salt
For Steaming the Rice
1 pk Banana Leaves
Cooked Rice From Above, cooled
Procedure:
For Par-Cooking the Rice
1. Rinse the rice well under cold running water until it runs clear and then allow the
excess water to drain out of the rice in a colander or strainer.
2. Once the rice has drained put it into an appropriately sized pot along with the
coconut milk and salt and bring the mixture to a simmer over high heat. 3. As soon as the mixture reaches a simmer, cover it with foil and a fitting lid on top
and turn off the heat and set it aside covered to cook for 15 minutes before
uncovering and removing from the container.
4. Set the rice into a container spread out and place into a refrigerator to cool until it
feels cool to the touch (30 minutes)
For Steaming the Rice
1. Cut the banana leaf into 12-15, 6-inch squares and into 24 –30, 10-inch lengths
about ¼ inch wide.
2. Place the par-cooked rice into the center of one of the banana leaves and fold up
in opposite sides of the leaf and then fold in the ends before turning over and
placing the now filled banana leaf folded side down on a work-surface.
3. Once the banana leaves have been filled, run a length of the banana leaf under the
stuffed pouch and pull it back over the pouch and tie it into a knot.
4. Turn the pouch 90 degrees and run another length of the banana leaf under the
pouch and tie as in step three.
5. Place the filled and tied pouches of coconut rice into a perforated hotel pan and
steam to order when needed. (Takes about 10 minutes in the steamer for finishing)