Indonesian Savory Rice (Nasi Liwet)

Ingredients

• 3 cups (approx. 600g) white rice, washed
• 4-5 cups (approx. 1-1.2 liters) thin coconut milk (or adjust based on rice type)
• 6-8 shallots, thinly sliced
• 3-4 cloves garlic, thinly sliced
• 2 stalks lemongrass, bruised
• 4-5 Indonesian bay leaves (daun salam)
• 2-3 cm galangal, bruised
• 5-10 bird's eye chilies (cabe rawit), whole (optional, for heat)
• 50-100g fried anchovies (ikan teri goreng)
• 1-2 boards petai (stink beans), shelled (optional)
• 1-2 tsp salt, or to taste
• 2-3 tbsp cooking oil

Instructions

1. Wash the rice thoroughly until the water runs clear. Drain and set aside.
2. Heat cooking oil in a pan over medium heat. Sauté the sliced shallots and garlic until fragrant and lightly golden.
3. Add the bruised lemongrass, galangal, and Indonesian bay leaves. Continue to sauté for another 1-2 minutes until aromatic.
4. Transfer the washed rice to a rice cooker pot or a heavy-bottomed pot.
5. Add the sautéed aromatics from step 3 into the rice.
6. Pour in the coconut milk. Add salt, whole bird's eye chilies (if using), and most of the fried anchovies and petai (reserve some for garnish). Stir gently to combine.
7. Cook the rice using a rice cooker (select "rice" or "white rice" setting) or on the stove.
8. If cooking on the stove: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is cooked. Do not stir during cooking.
9. Once cooked, let the rice rest for 10-15 minutes with the lid on.
10. Fluff the Nasi Liwet gently with a rice paddle.
11. Serve hot, garnished with the reserved fried anchovies and petai. Nasi Liwet is commonly served with various side dishes like fried chicken, tofu, tempeh, and sambal.