Nasi Bakar Rendang (Indonesian Rendang Grilled Rice)

Learn how to make nasi bakar rendang, Indonesian grilled rice wrapped in banana leaves and filled with rich rendang. Aromatic rice, smoky banana leaves, and tender rendang make this a comforting and flavorful dish.

I know… more rendang! But sometimes leftovers deserve a glow-up. We had a bit of rendang sitting in the fridge, and instead of just reheating it, I decided to turn it into Nasi Bakar Bumbu Rendang—coconut rice wrapped in banana leaves, grilled to smoky perfection, and filled with all the flavors of the rendang.

The first time I made this, it was a rainy afternoon. The aroma of the coconut rice, lemongrass, and banana leaves grilling on the stove made the whole kitchen feel cozy. My kids kept peeking over the counter, asking, “Can we eat it now?” Moments like that remind me why I love cooking—because food is as much about memories as it is about flavor.

Why You’ll Like This Recipe

1. Transforms leftovers – leftover rendang gets a new life in a fun, delicious way.
2. Aromatic and flavorful – the coconut rice, herbs, and grilled banana leaves make your kitchen smell amazing.
3. Perfect for sharing – individually wrapped parcels make it a special meal for family or guests.
4. Hands-on and fun – folding the banana leaves and grilling adds a little excitement to cooking.
5. Comfort food with memories – every bite reminds me of cozy afternoons and family meals.

Tips for Success

• Banana leaves: Pass them quickly over a flame or dip in hot water to make them pliable before wrapping.
• Rice consistency: You want the rice not too dry or too mushy—it should be just right so it absorbs flavors but stays soft.
• Packing the parcels: Pack the rice tight enough so it holds its shape when unwrapped, but not so tight that it becomes hard.
• Even cooking: Grill over medium heat to gently heat the rice and rendang without burning the leaves.
• Charred flavor: The light grill gives a subtle smoky aroma, enhancing the overall fragrance.

Make-Ahead Tips

• Assemble the parcels a few hours ahead and store in the fridge until ready to grill.
• Pre-grilled parcels can be frozen and reheated in the oven or on a grill for a quick meal.

Storage

• Refrigerator: Up to 2 days in an airtight container (or wrapped in banana leaves).
• Freezer: Up to 1 month; reheat in an oven or grill straight from frozen.

Frequently Asked Questions

1. Can I use regular plain cooked rice instead of coconut rice?
   Yes, but the flavor won’t be as rich. Coconut milk, lemongrass, pandan, and bay leaves give the rice that extra aroma that makes nasi bakar special.
2. Q: How should the rice texture be?
   You want the rice to be not too dry and not too mushy. If it’s too dry, it won’t pack well, and if it’s too mushy, it will turn pasty. The goal is rice that’s soft but holds its shape when pressed.
3. Do I need to pack the rice tightly?
   Yes! Pack it tight so it doesn’t crumble when you unwrap the banana leaf. This is key to getting that neat log shape of nasi bakar.
4. Can I make this vegetarian?
   Definitely! Swap rendang for spiced tempeh, tofu, or sautéed mushrooms, and skip the anchovies.
5. Can I use foil instead of banana leaves?
   Yes, you can. Foil will still help hold everything together, but you’ll miss out on the fragrance and light smokiness that banana leaves add.
6. How spicy is it?
   That depends on how much sambal you add and how spicy the rendang you make. Adjust to your liking—mild for kids, fiery for spice lovers!