Indonesian Nasi Uduk Coconut Rice with Egg

Ingredients

• 1 1/2 cups long-grain rice
• 1 can coconut milk
• 4 large eggs
• 2 stalks lemongrass, bruised
• 3 bay or pandan leaves
• 1 tbsp freshly grated ginger
• 3 tbsp neutral oil
• 1/4 cup fried shallots
• 1 cucumber, sliced
• 1/2 cup sambal or chili sauce
• 1/4 cup roasted peanuts
• 1 lime, cut into wedges
• Salt

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then drain thoroughly.
2. Bruise the lemongrass stalks by whacking them along their length with the back of a knife, which splits the fibres and releases the oils that a whole stalk keeps locked inside.
3. Combine the rice, coconut milk, 3/4 cup water, the lemongrass, bay leaves, ginger, and 1 1/2 teaspoons salt in a heavy saucepan.
4. Bring just to a boil, stirring once, then cover and reduce to the lowest heat your stove will hold.
5. Cook for 18 minutes without lifting the lid. Coconut milk scorches far more easily than water, so the flame must stay as low as possible.
6. Take the pan off the heat and leave it covered for 10 minutes more to finish steaming.
7. Meanwhile fry the eggs in the oil over medium-high heat until the whites are set with crisp lacy edges and the yolks still runny.
8. Fluff the rice with a fork, discarding the lemongrass and leaves, and serve with the eggs, fried shallots, cucumber, peanuts, sambal, and lime wedges.

Allergen note: Contains egg, coconut, and peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.