Nasi Bakar Rendang (Indonesian Rendang Grilled Rice)
Servings: 6 packets
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.
Print Recipe
Ingredients
- 3 cups white long-grain rice
- ½ cup coconut cream
- 3 cups chicken broth from poaching the chicken
- 1 tsp salt
- 2 bay leaves 4 if you are using dried bay leaves
- 1 stalk lemongrass cut into half and bruise with heavy object
- 3 pandan leaves knotted omit if you don't have any
- 3 fresh bay leaves or use 6 dried bay leaves
- 1 stalk lemongrass
Toppings:
For wrapping:
- 6 to 8 pieces of 10 x 10 inch banana leaves thaw if frozen wiped clean with damp cloth
- Tooth picks
Instructions
Preparing toppings:
- Cut the green beans/long beans into about 3-4 inches long. Bring a medium pot of water to a boil and cook for 5 minutes or until the beans are tender but not mushy. Discard water and refresh the beans with cold water. Set aside
- Preheat a small to medium pan. Add cooking oil. Stir fry the dried anchovies until crispy, around 5 minutes or less. Add the peanuts and continue to stir fry until it is slightly golden brown. Add the sugar and salt. Stir to mix everything. Remove from the heat and set aside
Cook the rice on the stove:
- Briefly rinse the rice with clean water until it runs clear and drain the water. To a heavy-bottom pot with a tight-fitting lid, add 3 cups of chicken broth from poaching the chicken (top up with more chicken broth or water if you don't have enough), rice, coconut cream, bay leaves, pandan leaves, lemongrass, and salt. Give it a stir.
- Bring to a gentle simmer and cover the pot and let it cook for the next 20 minutes. Turn off heat, and let it sit for another 10 minutes. Uncover and check on the rice. It should be fluffy and cooked through. Fluff the rice with a rice paddle or a fork
Cook the rice in the rice cooker:
- Briefly rinse the rice with clean water until it runs clear and drain the water. To a the inner pot of the rice cooker, add 3 cups of chicken broth from poaching the chicken (top up with more chicken broth or water if you don't have enough), rice, coconut cream, bay leaves, pandan leaves, lemongrass, and salt. Give it a stir.
- Set the rice cooker to whatever setting you use to cook white rice. When it's done. Wait 10 minutes and then fluff the rice with a rice paddle or a fork
Cook the rice in Instant Pot pressure cooker:
- Briefly rinse the rice with clean water until it runs clear and drain the water. To a the inner pot of Instant Pot, add 3 cups of chicken broth from poaching the chicken (top up with more chicken broth or water if you don't have enough), rice, coconut cream, bay leaves, pandan leaves, lemongrass, and salt. Give it a stir.
- Press the "rice" setting and it will automatically turn on the "low-pressure" mode. Set the pressure release valve to "sealing". It takes about 12 minutes to cook. When it's done, do natural release. Carefully unlock the lid and fluff the rice with a rice paddle or a fork
Wrapping:
- Place one large sheet of banana leaves on your working surface. The size of the banana leaves depends on how big or small each packet you want it to be. You can cut it to the size you want. If the banana leaves are stiff, pass each washed banana leaf over low heat (gas stove flame or grill), WITHOUT touching the flame. Or you can simply dip the leaves in hot water for 10-20 seconds.
- Scoop about 1/2 to 1 cup of the cooked rice (it's really up to you how big or small you want your rice packet be) and place in the middle of banana leaves. Use a rice paddle or a spoon to help you "pack down" the rice to make it more compact. Pile on some of the shredded chicken on top of the rice. Again, use a spoon or a rice paddle to help you pack it down. Place a few pieces of fresh basil leaves on top, few fresh chili pieces .
- Fold the two sides over to cover the rice. Fold the other two sides and secure both ends with tooth pick.
- You can prepare ahead up to this point. Read my post for more details
To grill the rice packets:
- Preheat your outdoor grill or a regular large pan. Lightly brush the banana leaves with a bit of oil. Place each packet on the grill or pan over medium heat. Let it grill until the banana leaves have grill marks on them. The aroma is amazing. They are ready to be served.
