Nasi Uduk

Instructions

1. Rinse 100 g of long-grain rice in a bowl of cold water, swirling and pouring off the cloudy water three or four times until it runs almost clear. Cover with fresh cold water and leave to soak for 15 minutes, then drain well in a sieve.
2. Bruise 1 lemongrass stalk along its length with the back of a knife and knot it, and bruise 1 slice of galangal and 1 slice of ginger. Tear 1 kaffir lime leaf slightly to release its oil.
3. Put the drained rice into a small heavy saucepan with 80 ml of coconut milk, 130 ml of water and 0.5 tsp of salt. Add the lemongrass, galangal, ginger, lime leaf and 1 salam leaf, and stir once so nothing sticks to the base.