Indonesian Spiced Rice
Indonesian Spiced Rice is fluffy rice infused with fragrant herbs, spices, turmeric, and coconut milk.Turmeric gives the rice its beautiful golden color and earthy flavor.Garlic, shallots, ginger, coriander, and lemongrass create a deeply aromatic base.Coconut milk adds gentle richness while keeping the rice beautifully fragrant.Fried shallots, fresh herbs, cucumber, and chilies provide texture and freshness.Serve this rice with Indonesian chicken, satay, curries, vegetables, or sambal for a complete meal.
Ingredients
For the Rice
- 2 cups jasmine rice or other long-grain white rice
- 1 cup full-fat coconut milk
- 1½ cups water or light chicken stock
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon brown sugar, optional
Aromatics
- 4 shallots, thinly sliced
- 3 garlic cloves, finely minced
- 1-inch piece fresh ginger, sliced
- 1 stalk lemongrass, bruised
- 2 Indonesian bay leaves (daun salam), optional
- 2 kaffir lime leaves, optional
For Cooking
- 1 tablespoon vegetable oil
- 1 tablespoon butter, optional
- ½ teaspoon black pepper
For Garnishing
- Fried shallots
- Fresh cilantro or coriander leaves
- Sliced spring onions
- Fresh red chilies
- Cucumber slices
Instructions
Rinse the Rice
- Place the rice in a large bowl.Rinse it several times with cool water until the water becomes mostly clear.Drain thoroughly.Rinsing removes excess surface starch and helps produce fluffy rice instead of sticky, heavy grains.
Prepare the Aromatics
- Heat the vegetable oil in a medium saucepan over medium heat.Add the shallots, garlic, and ginger.Cook for approximately 2–3 minutes until fragrant and lightly softened.Do not allow the garlic to burn.
Add the Spices
- Add the turmeric, coriander, cumin, and black pepper.Stir continuously for about 30 seconds.Cooking the spices briefly in oil helps release their aroma and creates a deeper flavor.
Add the Rice
- Add the rinsed and well-drained rice to the saucepan.Stir gently for 1–2 minutes so the grains become coated with the aromatic spice mixture.
Add the Coconut Milk
- Pour in the coconut milk and water or chicken stock.Add the salt and optional brown sugar.Stir gently to combine.
Add the Herbs
- Place the bruised lemongrass, Indonesian bay leaves, and kaffir lime leaves into the rice mixture.If using butter, add it now.Bring the liquid to a gentle boil.
Cook the Rice
- Once the liquid begins to boil, reduce the heat to the lowest setting.Cover the saucepan tightly with a lid.Cook for approximately 15–18 minutes, or until the liquid has been absorbed and the rice is tender.Avoid lifting the lid repeatedly because the trapped steam helps cook the rice evenly.
Rest the Rice
- Turn off the heat and leave the rice covered for approximately 10 minutes.This allows the remaining steam to finish cooking the grains and gives the rice a fluffy texture.
Fluff the Rice
- Remove the lemongrass and leaves.Use a fork or rice paddle to gently fluff the rice.Avoid stirring aggressively because this can break the grains and make the rice sticky.
Garnish and Serve
- Transfer the rice to a serving dish.Top with crispy fried shallots, fresh cilantro, spring onions, and sliced red chilies.Serve with cucumber slices and lime wedges.
Notes
- Rinse the rice thoroughly: This helps prevent excess stickiness.
- Use jasmine rice: Its naturally fragrant aroma complements the Indonesian spices beautifully.
- Do not skip the resting period: Resting helps the rice finish steaming and become fluffy.
- Keep the heat low: Coconut milk can scorch if cooked over excessive heat.
- Bruise the lemongrass: This releases more of its aromatic oils.
- Adjust turmeric carefully: Too much can make the rice bitter.
- Use full-fat coconut milk: It provides better flavor and richness.
- Remove whole aromatics before serving: Lemongrass and leaves are intended to flavor the rice rather than be eaten.