This rice is amazingly delicious and so easy to make! In our family, we usually pair all Indo dishes with Nasi Goreng, so this is actually the first time I’ve made this rice and certainly will not be the last! I’ve had it many times at Indonesian restaurants. This recipe is adapted from the book The Food of Indonesia: Authentic Recipes from the Spice Islands.
short drizzle of peanut oil
1 1/2 cups uncooked long grain rice
2 tsp tumeric
1 1/2 cups (1 can) coconut milk
1/2 cup chicken stock
1 salam leaf (Indonesian bay leaf)
1 pandan leaf, tied in a knot
1 stalk lemongrass, bruised (basically you pound out the flavor with a hammer!)
3/4 inch galangal root, bruised
2 tsp salt
In a large bowl add rice, coconut milk and chicken stock. Stir and set aside.
Add peanut oil to a non stick pan and turn heat up to med high heat. Add turmeric, lemon grass, panda, salam, galangal to the oil and heat about 1-2 minutes to bring the flavors out. Add rice, coconut milk and chicken stock to the pot. Be careful and add slowly as it will sizzle and you don’t want it to splash on you. Stir ingredients together. Cover and bring to a boil. Once boiling lower the heat and let cook until all liquid is absorbed by the rice.
Remove all leaves and galangal before serving.