Nasi Uduk (Indonesian Coconut Rice)

Ingredients:

• 500g (approx. 2.5 cups) long-grain white rice, washed
• 400ml (approx. 1.7 cups) thick coconut milk
• 150ml (approx. 0.6 cups) water (adjust based on rice type)
• 2 stalks lemongrass, bruised (white part only)
• 2 cm (approx. 0.8 inch) galangal, bruised
• 3-4 bay leaves
• 2 kaffir lime leaves (optional), torn
• 1 pandan leaf (optional), tied into a knot
• 1 tsp salt, or to taste

Instructions:

1. Wash the rice thoroughly under cold running water until the water runs clear. Drain well.
2. In a rice cooker pot (or a heavy-bottomed pot for stovetop), combine the washed rice, coconut milk, water, bruised lemongrass, bruised galangal, bay leaves, kaffir lime leaves (if using), pandan leaf (if using), and salt.
3. Stir well to mix all ingredients evenly. Ensure the liquid level is appropriate for your rice type (usually about 1-1.5 finger width above the rice).
4. If using a rice cooker: Place the pot into the rice cooker and cook according to your rice cooker's instructions until done.
5. If cooking on stovetop: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once it boils, reduce heat to very low, cover tightly, and simmer for about 15-20 minutes, or until all liquid is absorbed and rice is cooked. Do not lift the lid during this time.
6. Once cooked, let the rice rest in the covered pot (either rice cooker or stovetop pot) for 10-15 minutes without opening the lid. This allows the steam to fully cook the rice and makes it fluffier.
7. Remove and discard the lemongrass, galangal, bay leaves, kaffir lime leaves, and pandan leaf.
8. Fluff the Nasi Uduk gently with a fork before serving.