Traditional Indonesian Nasi Liwet

Ingredients

• 3 cups (approx. 600g) long-grain rice, washed and drained
• 600-700 ml coconut milk (or adjust according to rice cooker measurement for 3 cups rice)
• 5-6 shallots, thinly sliced
• 3-4 cloves garlic, thinly sliced
• 2-3 stalks lemongrass, bruised
• 3-4 bay leaves
• 2-3 cm galangal, bruised
• 2-3 red chilies (optional, for mild heat), sliced or left whole
• 50-100g small dried anchovies (ikan teri medan), fried until crispy (for topping)
• 1-2 tbsp cooking oil (for sautéing aromatics)
• Salt to taste (approx. 1 tsp, adjust later)
• Petai (stink beans) pods, peeled (optional, for authentic taste)

Instructions

1. Wash the rice thoroughly until the water runs clear. Drain well.
2. In a pan, heat the cooking oil. Sauté the sliced shallots, garlic, bruised lemongrass, bay leaves, galangal, and red chilies (if using) until fragrant and shallots are golden.
3. Transfer the washed rice to a rice cooker pot or a heavy-bottomed pot.
4. Add the sautéed aromatics from step 2 into the rice cooker pot.
5. Pour in the coconut milk. Add salt to taste. Stir gently to combine.
6. If using a rice cooker, cook the rice according to its normal setting. If using a regular pot, bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to very low, cover tightly, and cook for about 15-20 minutes, or until all liquid is absorbed and rice is cooked.
7. If adding petai, you can add them about 10 minutes into the cooking process, just before the water fully evaporates, or stir them in after the rice is cooked and let them steam for a few minutes.
8. Once the rice is cooked, let it rest for 5-10 minutes (with the lid on).
9. Fluff the Nasi Liwet gently with a rice paddle.
10. Serve hot, topped with crispy fried anchovies. Nasi Liwet is often served with various side dishes like fried chicken, tempeh, tofu, or sambal.