Nasi Liwet (Indonesian Savory Aromatic Rice)

Ingredients

• 3 cups (approx. 600g) long-grain rice, washed and drained
• 400 ml (1.6 cups) thick coconut milk
• 300 ml (1.2 cups) water (adjust based on rice type)
• 8-10 shallots, thinly sliced
• 4-5 cloves garlic, thinly sliced
• 2-3 stalks lemongrass, bruised
• 4-5 Indonesian bay leaves (daun salam)
• 3-4 kaffir lime leaves, torn (optional)
• 5-8 bird's eye chilies (cabe rawit), whole (adjust to preference)
• 1-2 tbsp anchovies (ikan teri medan), fried until crispy (for topping/mixing)
• 1/2 cup petai beans (stinky beans), peeled (optional)
• 1-2 tsp salt, or to taste
• 1-2 tbsp cooking oil
• Fried shallots (bawang goreng) for garnish (optional)

Instructions

1. In a pan, heat cooking oil over medium heat. Sauté the sliced shallots and garlic until fragrant and slightly golden.
2. Add the bruised lemongrass, bay leaves, and kaffir lime leaves (if using). Sauté for another 1-2 minutes until aromatic.
3. If using petai, add them now and sauté briefly, about 1 minute.
4. Transfer the washed rice into a rice cooker pot or a heavy-bottomed pot.
5. Add the sautéed aromatics (shallots, garlic, lemongrass, bay leaves, kaffir lime leaves, and petai if used) to the rice.
6. Place the whole bird's eye chilies among the rice.
7. Pour in the coconut milk, water, and salt. Stir gently to combine everything evenly.
8. If using a rice cooker, cook on the "rice" or "cook" setting until done. If using a pot on the stovetop, bring to a boil over medium-high heat, then reduce heat to very low, cover tightly, and cook for 15-20 minutes, or until all liquid is absorbed and rice is cooked. Do not lift the lid during cooking.
9. Once cooked, let the rice rest for 5-10 minutes with the lid on.
10. Gently fluff the rice with a spatula or fork.
11. Serve hot, garnished with crispy fried anchovies and fried shallots.