Nasi Uduk Bayam - Fragrant Coconut Rice with Spinach

• Produce

  • 4 Bay leaves
  • 1 tsp Coriander, Powder
  • 2 slices Ginger
  • 2 Lemongrass
  • 100 g Spinach

• Canned Goods

  • 100 ml Coconut milk, thick

• Pasta & Grains

  • 360 ml Rice

• Baking & Spices

  • 2 slices Galangal
  • 1/4 tsp Salt

• Liquids

  • 700 ml Water

• Other

  • 2 Pandan leaves (indonesian: daun pandan, knotted

Found on dailycookingquest.com

Description

Ingredients

• 360 ml rice, washed and drained (*)
• 2 lemongrass (Indonesian: sereh), bruised and knotted
• 2 pandan leaves (Indonesian: daun pandan), knotted
• 4 bay leaves (Indonesian: daun salam)
• 2 slices of ginger (Indonesian: jahe)
• 2 slices of galangal (Indonesian: lengkuas)
• 1 teaspoon coriander powder
• ¼ teaspoon salt
• 100 ml thick coconut milk (Indonesian: santan kental)
• 100 gram spinach, washed and drained
• 700 ml water

Directions

• Place rice, lemongrass, pandan leaves, bay leaves, ginger, galangal, coriander powder, and salt into rice cooker pot.
• With a blender, puree spinach and water until smooth. Make sure that the total pureed volume comes to 650 ml, add more water if it is not enough.
• Pour coconut milk and spinach pureed (650 ml of pureed spinach) into the rice cooker pot. Stir so everything is mixed together.
• Place the pot into rice cooker, then cook until ready. Let rest for 10 minutes before opening the lid.
• Remove the lemongrass, pandan, bay leaves, ginger, and galangal. Stir with a rice cooker paddle. Serve with some fried egg, fried chicken, fried tempeh, and sambal of your choice.