Nasi Liwet (Indonesian Savory Rice)

Ingredients

• 3 cups long-grain rice, washed and drained
• 600 ml coconut milk (or water + 200ml thick coconut milk)
• 5-6 shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 stalks lemongrass, bruised
• 3-4 bay leaves (daun salam)
• 2-3 cm ginger, thinly sliced or bruised
• 5-10 bird's eye chilies (cabe rawit), whole or sliced (adjust to taste)
• 50g dried anchovies (ikan teri medan), fried until crispy (optional, for topping/mixing)
• 1/2 cup petai (stinky beans), peeled (optional)
• 1-2 tsp salt, or to taste
• 1 tbsp cooking oil

Instructions

1. Heat cooking oil in a pan. Sauté sliced shallots, garlic, lemongrass, bay leaves, and ginger until fragrant.
2. Add the washed rice into the rice cooker pot.
3. Pour in the coconut milk (or water + thick coconut milk) into the rice cooker pot, ensuring the liquid level is appropriate for your rice cooker (usually 1:1 or slightly less than 1:2 ratio with rice, adjust based on your rice and cooker).
4. Add the sautéed aromatics (shallots, garlic, lemongrass, bay leaves, ginger) and whole or sliced chilies to the rice cooker pot.
5. Stir in salt. If using petai, add them now.
6. Cook the rice in the rice cooker as usual.
7. Once cooked, let it rest for 10-15 minutes before opening the lid.
8. Fluff the rice gently with a paddle.
9. Serve warm, topped with crispy fried anchovies. Nasi Liwet is often enjoyed with various side dishes like fried chicken, tofu, tempeh, and sambal.