Nasi Uduk (Jakarta-Style Coconut Rice with Aromatics)

• 300 g Jasmine rice
• 400 ml Coconut milk
• 1 ½ tsp Fine sea salt
• 1 piece Lemongrass
• 4 leaves Fresh kaffir lime leaf
• 3 medium Shallot
• 120 ml Vegetable oil
• 200 ml Water

1. Rinse the rice in a bowl of cold water, swishing well, then drain through a sieve. Repeat until the water runs mostly clear, then leave the rice to drain well.
2. Lightly bruise the lemongrass by tapping it with the back of a spoon, then tie it in a loose knot if it will hold. Tear the kaffir lime leaves once or twice to help them release their aroma.
3. Put the drained rice in a saucepan with the coconut milk, water and fine sea salt. Add the lemongrass and kaffir lime leaves, then bring to a gentle simmer over medium heat, stirring once or twice so nothing catches.
4. Turn the heat to low and cook, uncovered, for 8 to 10 minutes until the liquid is absorbed and small steam holes appear on the surface. Remove from the heat and lift out the lemongrass and kaffir lime leaves.
5. Transfer the rice to a steamer basket, spreading it out evenly. Steam for 12 to 15 minutes until the grains are tender and fluffy.
6. Meanwhile, peel the shallots and slice them very thinly. Heat the vegetable oil in a frying pan over medium heat, then fry the shallots for 6 to 8 minutes, stirring often, until golden and crisp.
7. Drain the shallots well, then spread them out so they stay crisp. Fluff the rice, then serve warm topped with the fried shallots.

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