Nasi Uduk Betawi - Jakarta Fragrant Coconut Rice

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1. 1Step 1: Wash and strain the uncooked rice.
2. 2Step 2: Prepare a medium size saucepan to cook the rice by coating the base with oil.
3. 3Step 3: Toast the cinnamon, cloves and nutmeg to release the aromas. Turn the burner on medium-low and cook for 4-5 minutes, shaking or stirring often.
4. 4Step 4: Add santan to a small saucepan and slowly bring it to the boil.
5. 5Step 5: Begin adding the herbs and spices one by one into the coconut milk.
6. 6Step 6: Finish with a good pinch of salt.
7. 7Step 7: Bring the coconut milk to the boil then reduce the heat and simmer for 5-10 minutes to release all the flavours into the liquid.
8. 8Step 8: Strain the herbs and spices from the coconut milk.
9. 9Step 9: Top up the coconut milk mixture with water if required.
10. 10Step 10: Add the washed and rinsed rice to a medium size saucepan as well as the infused coconut milk.
11. 11Step 11: Set over medium-high to high heat and simmer. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
12. 12Step 12: Once the coconut milk has begun to gently bubble, stop stirring and reduce heat to low or medium-low so the water simmers. Cover tightly with a lid and let simmer for 20-30 minutes, or until most of the liquid has been absorbed by the rice.
13. 13Step 13: Finally, turn off the heat, but leave the covered pot for another 30 to 60 minutes or until you're ready to eat.
14. 14Step 14: Nasi Uduk can be served as individual portions using a cup as a mould and turning out onto plates or served the traditional way in a 'bakul nasi' (rice basket) lined with a fresh banana leaf (daun pisang) and guests can help themselves.
15. 15Step 15: Nasi Uduk is traditionally served topped with egg omelette (telor dadar) and fried shallots (bawang merah goreng) and accompanies other dishes such as fried chicken, fried tempe (ayam goreng, tempe goreng) and tofu.