Recipe: Lemongrass-Scented Coconut Rice with Crisp-Fried Shallots (Nasi Uduk)

LEMONGRASS-SCENTED COCONUT RICE
WITH CRISP-FRIED SHALLOTS (NASI UDUK)

FOR THE RICE:
2 cups jasmine rice
3 thick stalks fresh lemongrass
1 1/2 cups water
1 cup coconut milk, homemade or canned (if canned, stir well before measuring)
1 teaspoon kosher salt
FOR THE CRISP-FRIED SHALLOTS:
Peanut oil for frying
2 large shallots, sliced paper thin lengthwise

Put the rice in a 2-quart saucepan and fill the pot halfway with cold water. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch. Let the rice settle for a few seconds, then tilt the pot and drain the water. Repeat the washing three times. By the fourth wash, the water should be relatively clear. Drain as much water as possible, cupping your hand against the rice to keep it from spilling.

With a cleaver or heavy knife, cut off the hard bottom end of each lemongrass stalk and about an inch off the bristly top. Peel away the tough outermost 2 to 3 layers of stalk. With the side of a cleaver or another heavy flat object, smack the stalk down its entire length until it is pliant and juicy but not pulverized. Tie each stalk into an overhand knot as tightly as you can without breaking it.

Add the lemongrass knots to the rice along with the water, coconut milk and salt. Stir well, making sure that the lemongrass is as submerged as possible.

Bring to a boil over high heat, stirring to prevent the rice from sticking or scorching. Don't worry if the lemongrass knots become unraveled. Boil for 15 seconds, then cover and reduce the heat to low. Continue cooking for 15 minutes, then remove from the heat and let rest, covered, for 10 minutes.

While the rice cooks, prepare the Crisp-Fried Shallots: Pour oil to a depth of 1 inch in a 2-quart saucepan. Heat over moderate to moderately high heat to 365?. To test if the temperature is right, drop in a shallot slice. If it begins to froth and fry immediately, the oil is ready.

Add the shallots to the oil. Using a slotted spoon, stir the shallots constantly until they are uniformly golden, 2 to 3 minutes. Transfer them to paper towels to drain. They will crisp as they cool.

Uncover the rice and discard the lemongrass. Transfer the rice to a serving bowl, fluff with a fork, and top with the fried shallots.

Serves 4-6
Adapted from source: Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore by James Oseland