Nasi Uduk / Spiced White Rice

Nasi Uduk, Indonesian Rice Recipes, Vegetarian:

3 cups jasmine rice, wash 3 times and
soaked for about 2 hours
2 cups water
3 TB oil

1 1/2 cups coconut milk
3 kaffir lime leaves
1 TB coriander
2 slices dried galangal, soaked in water and bruised
3 salam leaves
1 stalk lemon grass, bruised
1 TB salt

Cook the coconut milk and all the ingredients in sauce pan over medium heat. Do not walk away from it. Stir the coconut milk to prevent boiling. When you see the coconut mlik start to bubble, turn off the heat. Put it aside.
Drain water from the rice and place into the rice cooker. Add the water and oil. Take out all the herb from the coconut milk and add it to the rice. Cook the rice until done.
After the rice is half cooked, carefully open the rice cooker lid. Stir the rice using spatula. Add the coconut milk into the half cooked rice, stir thoroughly and close the lid and cook the rice again until done. When the rice is done, unplug the rice cooker cord and leave it for about 15 minutes. Open the lid and taste it. At this time, the grain will be soft enough. Stir carefully so the grain won't break.

Chef's Note: If using regular long grain rice, add another 1/2 of water to it. This type of rice is drier than jasmine rice.
Always soak the galanga first if using dried. It will absorb all the water and your rice will be uncooked. If for any reason this happened, sprinkle with 1/4 cup more water, mix troughly and carefully so you won't break the grain and cook it again. You might have softer rice, but still taste good.

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