Nasi Uduk (Coconut Rice)

Method

1. 1

   Combine the coconut milk, lemongrass, bay leaves and ginger in the lidded pot and bring to a bare simmer to infuse.

2. 2

   Stir in the rinsed rice and just enough water to cover it by the usual margin.

3. 3

   Cover and cook over the lowest heat until the liquid is absorbed and the rice is tender, about 20 minutes.

4. 4

   Meanwhile, fry the sliced shallots in a little oil over medium heat until crisp and deep golden; drain on paper towels.

   💡 Fry shallots low and slow, not hot and fast, or they burn right as they crisp.

5. 5

   Take the pot off the heat and let it rest, covered, for 10 minutes so the last of the steam finishes the grains.

6. 6

   Fluff with a fork, discarding the lemongrass and bay, then shower with the fried shallots and serve warm.

   💡 The rice should smell like a holiday before you even taste it.