Breakfast 🤖 AI Generated

Nasi Uduk: Creamy Coconut Rice (40% Fewer Calories)

This fragrant Malaysian breakfast staple layers jasmine rice with coconut, pandan, and aromatics into pure comfort. Our Fat Switch swaps full-fat coconut milk for light coconut milk and uses chicken broth to amplify creaminess—saving 230 calories per serving while keeping every drop of authentic flavor.

15m

Prep Time

25m

Cook Time

Servings

350

Calories

18g

Protein

🛒 Ingredients

✓ 2 cups jasmine rice (uncooked)
✓ 1 can (400ml) light coconut milk
✓ 1/2 cup low-sodium chicken broth
✓ 3 cloves garlic, minced
✓ 1 tablespoon ginger, minced
✓ 2 pandan leaves (or 1/2 tsp pandan extract)
✓ 1 star anise
✓ 1 cinnamon stick (2-inch)
✓ 3/4 teaspoon salt
✓ 1/4 teaspoon white pepper
✓ 1 tablespoon ghee or clarified butter
✓ 2 tablespoons neutral oil spray (canola/vegetable)
✓ 2 egg whites + 1 whole egg
✓ 1/4 cup diced shallots, fried until crispy
✓ 2 tablespoons fresh cilantro, chopped
✓ 1 cucumber, sliced (for serving)
✓ Sambal oelek or chili paste (optional, to taste)

👨‍🍳 Instructions

1. Prepare aromatics base: Heat 1 tablespoon ghee in a large, heavy-bottomed pot (or rice cooker inner pot) over medium heat. Add minced garlic and ginger; stir constantly for 90 seconds until fragrant but not browned. This blooms the oils and sets the flavor foundation.

2. Toast rice grains: Add uncooked jasmine rice to the pot; stir continuously for 2–3 minutes, coating each grain in the aromatics. You'll smell toasted rice—this step deepens savory notes without added fat.

3. Combine liquids: Pour in the light coconut milk and chicken broth (1 can + 1/2 cup total = 450ml liquid). Add pandan leaves (or extract), star anise, cinnamon stick, salt, and white pepper. Stir once to combine.

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4. Simmer rice: Bring to a boil over medium-high heat, stirring briefly. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 18–20 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.

5. Prepare egg and shallot toppings: While rice cooks, whisk 2 egg whites + 1 whole egg with a pinch of salt. Heat 2 tablespoons oil spray in a nonstick skillet over medium heat; pour in egg mixture and scramble gently until just set (2–3 minutes). Set aside. In the same skillet, add diced shallots and fry over medium heat, stirring often, until deep golden and crispy (4–5 minutes); drain on paper towels.

6. Fluff and rest: Remove pot from heat and let sit covered for 5 minutes. Remove pandan leaves and cinnamon stick. Fluff rice gently with a fork, breaking up any clumps. This resting step allows steam to redistribute, ensuring tender, separate grains.

7. Assemble and serve: Divide nasi uduk among four bowls or plates. Top each portion with scrambled egg, crispy shallots, and fresh cilantro. Serve alongside cucumber slices and sambal oelek on the side for heat and tang.

📊 Nutrition per Serving

Calories350 kcal

Protein18g

Carbohydrates48g

Fat8g

🏷️ Tags

#Malaysian breakfast rice recipes low-calorie#Nasi uduk coconut rice 40% fewer calories#light coconut milk rice breakfast healthy

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