Gower-style Fragrant Coconut Rice

Ingredients

In this Gower-style adaptation, we have incorporated the unique flavors and spices of Gower cuisine into the traditional Indonesian Nasi Uduk. The original dish uses Indonesian spices such as lemongrass, galangal, and kaffir lime leaves, while the Gower-style version incorporates local Gower spices like wild garlic, sea salt, and black pepper. This fusion creates a delightful blend of flavors that pays homage to both culinary traditions. We alse have the original recipe for Nasi uduk, so you can check it out.

• 2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
• 1 ½ cups (355ml) coconut milk 1 ½ cups (355ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon Gower wild garlic, finely chopped 1 teaspoon Gower wild garlic, finely chopped
• 1 teaspoon Gower sea salt 1 teaspoon Gower sea salt
• ½ teaspoon Gower black pepper ½ teaspoon Gower black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons crispy fried shallots (for garnish) 2 tablespoons crispy fried shallots (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 5g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the minced garlic, chopped onion, and Gower wild garlic. Sauté until fragrant and the onions are translucent.
3. 3.
   Add the rinsed jasmine rice to the saucepan and stir to coat the rice with the aromatic mixture.
4. 4.
   Pour in the coconut milk and water. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
6. 6.
   Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
7. 7.
   Fluff the rice with a fork and transfer it to a serving dish.
8. 8.
   Garnish with crispy fried shallots before serving.

Treat your ingredients with care...

• Gower wild garlic — Gower wild garlic has a milder flavor compared to regular garlic. If you can't find Gower wild garlic, you can substitute it with regular garlic cloves. Use 2 cloves of minced garlic as a replacement.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice to the cooked rice before serving.
• To make the dish more substantial, you can add cooked vegetables such as peas, carrots, or bell peppers to the rice during the last few minutes of cooking.
• If you prefer a spicier version, you can add a small amount of Gower chili flakes to the rice while it's cooking.
• Leftover Gower-style Fragrant Coconut Rice can be transformed into delicious fried rice by stir-frying it with vegetables, tofu, or shrimp.

Serving advice

Serve Gower-style Fragrant Coconut Rice as a side dish alongside grilled fish or chicken. It also pairs well with curries, stir-fries, or roasted vegetables. For a complete Gower-inspired meal, serve it with Gower-style roasted lamb and a fresh salad.

Presentation advice

Fluff the rice with a fork before serving to create an airy and visually appealing texture. Garnish the dish with a sprinkle of crispy fried shallots for added crunch and a pop of color. Serve the rice in a decorative bowl or on a platter to enhance its visual appeal.