Nasi Uduk (Jakartan Coconut Lemongrass Pandan Steamed Rice)

Rinse 2 cups of rice under running water 3 to 4 times, rubbing lightly until the water is mostly clear.

Soak in cold water for 15 minutes, then drain well so excess water does not upset the cooking ratio.

Bruise 1 lemongrass stalk with the back of a knife so it releases aroma, and tie 2 pandan leaves into loose knots.

Keep the aromatics intact rather than shredded, so they can be removed cleanly after steaming.

Put the drained rice, 300ml coconut milk, 250ml water, and 1 teaspoon salt in a pot.

If the coconut milk is very thick, add a small splash of water, then stir to distribute salt and fat evenly.

Add the lemongrass and pandan, then heat the pot over medium heat until the edges begin to bubble.

Stir once, scraping the bottom gently because coconut milk can stick, then immediately reduce the heat to low.

Cover and cook over low heat for about 15 minutes, letting the liquid absorb into the grains.

Avoid opening the lid early; wait until the wet bubbling sound fades and the surface looks tender rather than soupy.

Turn off the heat and let the rice rest, covered, for 10 minutes, then remove the lemongrass and pandan leaves.

Fluff with a cutting motion, serve in bowls, and finish with 2 tablespoons of fried shallots.