How to make it
5 steps. Take it one step at a time.
Wash the rice in cold water
Wash the rice in cold water until the water runs clear. Drain well and set aside.
Bruise the lemongrass and ginger
Bruise the lemongrass and ginger to release their oils. Knot the pandan leaf.
Combine the washed rice, coconut milk, water, lemongrass, bay leaves
In a rice cooker pot or a heavy saucepan, combine the washed rice, coconut milk, water, lemongrass, bay leaves, pandan leaf, ginger, and salt.
If using a rice cooker
If using a rice cooker: Set it to the 'Cook' cycle. Once it switches to 'Warm', let it rest for 10-15 minutes before fluffing. If using a stovetop: Bring the mixture to a boil over medium heat, stirring occasionally to prevent the bottom from burning. Once boiling, reduce heat to the lowest setting, cover tightly, and simmer for 20 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
20 minRemove the aromatics and fluff the rice gently
Remove the aromatics (lemongrass, bay leaves, pandan leaf, ginger) and fluff the rice gently with a fork or rice paddle before serving.
A little kitchen wisdom
Traditionally served with various side dishes such as sliced omelet, fried shallots, tempeh, and sambal. If you don't have a rice cooker, you can use the absorption method in a heavy-bottomed pot.
