Coconut rice is a rice dish cooked in a mixture of coconut milk and water instead of plain water, often with aromatic ingredients like pandan leaves, lemongrass, or ginger. It is a staple across Southeast Asian cuisines, known for example as nasi uduk in Indonesia.
Rice is rinsed to remove excess starch, then simmered in the coconut milk and water or broth blend, with aromatics added for fragrance, until tender and the liquid is absorbed.
It is usually served as a side alongside curries, stews, or grilled or fried meats and seafood. In Indonesia, nasi uduk is often topped with fried chicken, fried anchovies, boiled eggs, and vegetable garnishes. Similar coconut-milk rice preparations appear elsewhere in the region, sometimes sweetened and paired with fresh mango as a dessert rather than a savory side.
Its flavor is creamy, subtly sweet, and nutty from the coconut milk, with any added aromatics contributing extra fragrance.