Wash the rice in several changes of water
and then put in a pan with the coconut milk, water, coriander, cinnamon
stick, lemon grass and pandan or bay leaf, if using, and salt. Bring to
the boil, stirring to prevent the rice from settling on the base of the
pan. Cover and cook over a very low heat for 12-15 minutes, or until all
the coconut milk has been absorbed. Fork the rice
through carefully and remove the cinnamon stick, lemon grass and pandan
or bay leaf. Cover the pan with a tight-fitting lid and then cook over
the lowest possible heat for a further 3-5 minutes. Pile the rice on to
a warm serving dish and serve garnished with the crisp Deep-fried
onions.
Serves 4-6
This is a very popular way of cooking rice
throughout the whole of south-east Asia. Nasi Uduk makes a wonderful
accompaniment to any dish, and goes particularly well with fish, chicken
and pork.