Spiced Indonesian Rice with Anchovies
Ingredients
- 2 cups rice
- 2.5 cups water (use the same cup)
- 2 stalks lemongrass, smashed
- 5 bay leaves
- 5 cm galangal, smashed
- 50 grams anchovies
- 5 cloves garlic, sliced
- 8 shallots, sliced
- A little salt (anchovies are already salty)
- Stock powder to taste
- 1 teaspoon sugar
- Bird's eye chilies to taste
Preparation
Wash the rice cleanly and drain.
Sauté shallots and garlic until fragrant, then add anchovies, lemongrass, bay leaves, bird's eye chilies, and galangal.
Season with sugar and stock powder, then sauté until anchovies are cooked. Remove from heat.
Place rice and water in a rice cooker, add the sautéed mixture, and stir well.
Cook as usual, stirring occasionally to ensure even cooking.
When half-cooked, taste and adjust seasoning if needed.
After cooking and the cooker switches to warm, stir, cover again, and let sit for 15 minutes to steam the rice.
Serve with your favorite side dishes.
