Back to 6 servings 2 cup jasmine rice, rinsed until the water runs clear 400 ml coconut milk, 1 can 1 cup water 1.5 cup chicken broth, unsalted, or use water for a vegetarian version 2 stalks lemongrass, bruised and tied in a knot 3 bay leaves, or salam leaves if you can find them 3 pandan leaves, knotted, optional 2 clove garlic, smashed 1.5 tsp fine sea salt 1 tsp sugar, optional 2 tbsp vegetable oil, plus extra for frying the shallots 0.5 cup shallots, thinly sliced, for frying 2 scallions, sliced, for garnish
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1 Step 1: Fry the sliced shallots in 1/4 cup vegetable oil over medium heat, stirring often, for 6 to 8 minutes until deeply golden and crisp. Drain on paper towels and keep the oil.2 Step 2: Put the rice, coconut milk, water, chicken broth, lemongrass, bay leaves, pandan leaves, garlic, salt, sugar and 2 tablespoons of the reserved oil into an oven-safe pot. Set it over high heat, leave the lid off, and bring to a boil, stirring occasionally. After roughly 6 to 7 minutes, the liquid should reduce enough that small craters appear across the top of the rice.3 Step 3: Cover the pot tightly and bake at 350°F (175°C) for 25 to 30 minutes until the rice is tender and fragrant.4 Step 4: Rest the pot covered and off the heat for 10 minutes. Remove and discard the lemongrass, bay leaves and pandan.5 Step 5: Fluff the rice gently and top generously with the crispy shallots and scallions. Serve warm.getsaucepan.com/r/65e65d1e-c63f-53d6-b1a2-4116ced5fd7a
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