Indonesian Coconut-Spiced Nasi Uduk Rice (6 Servings)

Rinse 475g rice and drain well; separately measure 270g water and 260g coconut milk.

Blend 38g shallots, 20g garlic, 2g coriander, 15g ginger and 7.5g kencur to a fragrant paste.

Heat 1 tbsp oil in a heavy pot and sauté the aromatic paste over medium heat for 2–3 minutes while stirring to prevent scorching.

Bruise 28g galangal and 1 1/2 stalks lemongrass, then add them with 260g coconut milk, 270g water and three Indonesian salam leaves. Bring just to a simmer.

Stir in 10g salt, 5g sugar, 1g ground pepper and optional 1.5g mushroom seasoning; check the powder's allergen and sodium label.

Add the rice, stir, lower to medium-low heat and cook for 8–12 minutes, stirring occasionally, until most liquid has absorbed; watch for sticking.

Transfer the rice to a steamer over boiling water and steam for about 25–35 minutes. Check the center of the grains and steam longer if they remain hard.

Remove galangal, salam leaves and lemongrass; fluff the rice and serve hot in six portions.

Cool leftover rice rapidly in shallow portions and refrigerate within one hour. Eat within 24 hours; when reheating, heat until steaming hot throughout and reheat only once.