Nasi Liwet (Indonesian Savory Coconut Rice)

Ingredients

• 2 cups long-grain rice, washed
• 2 cups thin coconut milk (or water + 1 tbsp thick coconut milk)
• 1 cup thick coconut milk
• 1 stalk lemongrass, bruised
• 3-4 bay leaves (daun salam)
• 3 kaffir lime leaves, torn
• 6-8 shallots, thinly sliced
• 3-4 cloves garlic, thinly sliced
• 5-10 bird's eye chilies (cabe rawit), whole (adjust to taste)
• 1-2 tsp salt (to taste)
• 2 tbsp cooking oil
• Optional: 50g dried anchovies (ikan teri), fried; 1 petai (stinky bean) pod, peeled and split; slices of fried salted fish (ikan asin) for serving.

Instructions

1. Wash the rice thoroughly until the water runs clear. Drain well.
2. In a wok or pan, heat the cooking oil over medium heat. Sauté the sliced shallots and garlic until fragrant and lightly golden.
3. Add the bruised lemongrass, bay leaves, kaffir lime leaves, and whole bird's eye chilies. Continue to sauté for another 1-2 minutes until all aromatics are fragrant.
4. Transfer the washed rice into a rice cooker pot. Add the sautéed aromatics, thin coconut milk (or water), thick coconut milk, and salt.
5. Stir gently to combine everything. Ensure the liquid level is appropriate for cooking rice (usually about 1-inch above the rice, or follow your rice cooker's water lines for 2 cups of rice).
6. Turn on the rice cooker and let it cook until done. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed and rice is cooked.
7. Once cooked, let the rice rest in the rice cooker for 10-15 minutes before opening the lid.
8. Fluff the Nasi Liwet with a rice paddle.
9. If using, stir in the fried anchovies and petai (if desired, add it during the last 5-10 minutes of cooking or steam it separately and mix in).
10. Serve hot, optionally garnished with more fried anchovies, slices of fried salted fish, and other Indonesian side dishes.