There is no Plan B, so let’s see what’s in the fridge:
- Sriracha – Not much use in Indonesian cookery as far as I know.
- Sourdough starters – Can’t remember the last time I fed these. Must feed self first.
- Curdled white goo – A closer look reveals that it’s just yogurt.
- Tempeh – Quintessentially Indonesian, but I don’t feel like frying anything at the moment.
- Lemongrass – We may be on to something here…
Since being Filipino means that I hoard coconut milk cans like squirrels do acorns, I humbly serve a side dish of fragrant nasi uduk, rice steamed with lemongrass and coconut milk. This barebones version suggests an optional parboiling step before steaming, if you ever feel like trying it with brown rice.
Waiter There’s Something In My… Indonesian
hosted by Andrew of Spittoon Extra
recipe adapted from James Oseland’s Cradle of Flavor
Indonesian Lemongrass-Scented Coconut Rice
makes 4 to 6 servings
Lemongrass and Coconut Milk
2 cups white or brown rice (14 ounces/400 grams), thoroughly rinsed
3 lemongrass stalks
1 1/2 cups water
1 cup unsweetened coconut milk
1 teaspoon kosher salt, or to taste
- If using brown rice, parboil for about 10 to 15 minutes in a large pot of boiling water, as if cooking pasta, before continuing with the recipe. The brown rice grains should be slightly softened but still uncooked in the center.
Chop off and discard the bottom inch and bristly tops of the lemongrass. Remove the outer 2-3 layers of the lemongrass stalk. Using a heavy blunt object, bruise the lemongrass stalks lightly, just until flexible enough to tie into knots.
In a lidded saucepan, stir together the rice, lemongrass knots, water, coconut milk, and salt. Bring to a boil over high heat while continuously stirring to prevent the bottom from scorching. Reduce the heat to the lowest setting, ensuring that the lemongrass knots are completely immersed in the rice and liquid.
Cover tightly with the lid and cook for 15 minutes over low heat. Remove from the heat and let steam for an additional 10 minutes by keeping the saucepan covered. Taste and adjust the salt if necessary.
Remove and discard the lemongrass knots. Fluff the rice with a fork or spoon and let cool slightly before serving.