Vegan Nasi Uduk Indonesian Coconut Rice

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1. 1Step 1: For the cooking liquid, place the cinnamon stick and cloves in a dry, deep saucepan over medium heat and toast for 1-2 minutes, until fragrant. Add the coconut milk, 100ml water and the bay leaf, lemongrass, ginger, nutmeg, and lime leaves. Bring to a simmer, then remove the pan from the heat and leave aromatics to infuse for 30 minutes.
2. 2Step 2: Rinse the rice until the water runs clear. Add the rice to the simmered coconut milk along with salt.
3. 3Step 3: Place the pan over medium heat and bring to a gentle boil, stirring once so the rice doesn't stick to the base of the pan. Turn the heat down to low, cover with a lid. Simmer for 15 minutes, then remove from the heat. Leave for 10 minutes, covered, to finish off the cooking.
4. 4Step 4: When ready to serve, remove the lid from the pot then discard the lemongrass, cinnamon stick, bay leaf and lime leaf. Fluff the grains of the rice with a fork.
5. 5Step 5: To serve, stir a drizzle of shallot oil or sesame oil through the rice and stir. Top with a handful of fried shallots and coconut chips.