Ingredients

3 cups (approx. 600g) long-grain rice, preferably jasmine rice
600 ml thin coconut milk (or 400ml thick coconut milk + 200ml water)
2 stalks lemongrass, bruised
4-5 bay leaves
3-4 kaffir lime leaves (optional, but recommended), bruised
6-8 small shallots, thinly sliced
3-4 cloves garlic, thinly sliced
3-5 bird's eye chilies (cabe rawit), whole or sliced (adjust to taste, optional)
1-2 red chilies (cabe merah), sliced diagonally (optional, for color and mild heat)
1 teaspoon salt, or to taste
2 tablespoons cooking oil

Instructions

Wash the rice thoroughly under cold running water until the water runs clear. Drain well.
In a small pan, heat the cooking oil over medium heat. Sauté the sliced shallots and garlic until fragrant and lightly golden. Add the bruised lemongrass, bay leaves, kaffir lime leaves, and whole or sliced chilies (if using). Sauté for another 1-2 minutes until aromatic.
Transfer the washed rice into a rice cooker pot or a heavy-bottomed pot. Add the sautéed aromatic mixture.
Pour in the coconut milk and add the salt. Stir gently to combine all ingredients evenly.
If using a rice cooker, cook according to the rice cooker's instructions (usually for white rice).
If cooking on a stove top: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to very low, cover tightly, and simmer for about 15-20 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not lift the lid during cooking.
Once cooked, turn off the heat (or let the rice cooker finish its cycle) and let the rice rest, covered, for another 10-15 minutes. This allows the steam to fully cook the grains and makes the rice fluffier.
Before serving, gently fluff the Nasi Liwet with a fork, discarding the lemongrass, bay leaves, and kaffir lime leaves if desired.