Nasi Liwet (Indonesian Savory Rice)

Ingredients

• 3 cups (about 600g) long-grain rice, washed
• 400 ml (1 can) thick coconut milk
• 250-300 ml water (adjust based on rice type and desired consistency)
• 6-8 shallots, thinly sliced
• 3-4 cloves garlic, thinly sliced
• 2 stalks lemongrass, bruised
• 3-4 bay leaves
• 3-4 kaffir lime leaves (optional)
• 1-2 tsp salt (to taste)
• 5-7 whole green bird's eye chilies (cabe rawit hijau) or red chilies, optional
• 1-2 tbsp cooking oil (for sautéing)
• 50-100g fried anchovies (ikan teri goreng), for topping (optional)

Instructions

1. Wash the rice thoroughly until the water runs clear. Drain well.
2. Heat cooking oil in a pan over medium heat. Sauté the sliced shallots and garlic until fragrant and lightly golden.
3. Add the bruised lemongrass, bay leaves, and kaffir lime leaves (if using). Continue to sauté for another 1-2 minutes until aromatic.
4. Transfer the washed rice to a rice cooker pot or a heavy-bottomed pot.
5. Add the sautéed aromatics from the pan into the rice pot.
6. Pour in the coconut milk, water, and salt. Add the whole chilies (if using). Stir gently to combine everything.
7. If using a rice cooker, select the 'rice cook' setting and let it cook until done. If cooking on the stovetop, bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-20 minutes or until all the liquid is absorbed and the rice is cooked. Do not lift the lid during cooking.
8. Once cooked, let the rice rest for 5-10 minutes (in the rice cooker or off the heat on the stovetop) before opening the lid.
9. Fluff the Nasi Liwet gently with a rice paddle or fork.
10. Serve immediately, topped with fried anchovies (if using) and any desired side dishes such as fried chicken, tempeh, tofu, or sambal.