Nasi Uduk (Jakarta-Style Coconut Rice with Accompaniments)

• 300 g Jasmine rice
• 400 ml Coconut milk
• 200 ml Water
• 1 piece Lemongrass
• 2 pieces Pandan leaves
• 2 pieces Bay leaves
• 1 tsp Fine sea salt
• 250 ml Vegetable oil
• 4 medium Shallot
• 1 medium Cucumber
• 80 g Roasted peanuts

1. Rinse the rice in a sieve under cold water until the water runs mostly clear, then drain well. Bruise the lemongrass by bashing it lightly, and tie the pandan leaves into a knot. Thinly slice the shallots and slice the cucumber into half moons.
2. Put the rice in a saucepan with the coconut milk, water, lemongrass, pandan leaves, bay leaves and fine sea salt. Bring to a gentle simmer over medium heat, stirring once or twice so the rice does not catch. Once you see small bubbles and the liquid is just below the surface of the rice, turn the heat to low and cover tightly.
3. Cook on the lowest heat for 12 minutes, then turn off the heat and leave covered for 10 minutes to steam. Remove the lemongrass, pandan leaves and bay leaves, then fluff the rice with a fork. Keep covered while you make the topping.
4. Heat the vegetable oil in a frying pan over medium heat. Fry the shallots for 6 to 10 minutes, stirring often, until deep golden and crisp. Lift out with a slotted spoon and drain briefly before serving.
5. Serve the coconut rice warm, topped with the fried shallots. Add the cucumber and roasted peanuts on the side for crunch and freshness. If you like, lightly crush the peanuts so they scatter more evenly.

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