Nasi Liwet (Indonesian Aromatic Rice)

Ingredients

• 4 cups long-grain rice, washed and drained
• 5 cups thin coconut milk (or 4 cups water + 1 cup thick coconut milk for richer taste, adjust liquid based on rice type)
• 8-10 shallots, thinly sliced
• 4-5 cloves garlic, thinly sliced
• 3-4 red bird's eye chilies (cabe rawit), left whole or sliced (optional, for mild heat)
• 2 stalks lemongrass, bruised
• 4-5 Indonesian bay leaves (daun salam)
• 2 cm ginger, bruised
• 2 cm galangal, bruised (optional)
• 1-2 tsp salt (to taste)
• 1 tbsp cooking oil
• Fried anchovies (ikan teri goreng) for garnish (optional)
• Sliced green onions for garnish (optional)

Instructions

1. Heat the cooking oil in a pan. Sauté the sliced shallots and garlic until fragrant and lightly golden.
2. Add the bruised lemongrass, bay leaves, ginger, galangal, and whole chilies (if using). Sauté for another 1-2 minutes until aromatic. Turn off the heat.
3. Place the washed rice into a rice cooker pot. Add the sautéed aromatics from the pan into the rice cooker pot.
4. Pour in the coconut milk. Add salt. Stir gently to combine everything.
5. Cook the rice in the rice cooker as usual (select 'Cook' or 'White Rice' setting).
6. Once cooked, let it rest for 10-15 minutes with the lid closed before fluffing with a rice paddle. This allows the flavors to fully infuse.
7. Garnish with fried anchovies and sliced green onions (if using) before serving.