Version from Aceh, Indonesia
nasi guri — Aceh, Indonesia
An Acehnese breakfast rice cooked in coconut milk with pandan and lemongrass, served with fried anchovies, egg or other sides.
- 10 min
- Prep
- 30 min
- Cook
- 4
- Servings
- Easy
- Difficulty
Nasi guri is a fragrant rice dish cooked in coconut milk with aromatics, giving it a rich, softly savory flavor and a tender texture. It is typically served as the base of a breakfast or brunch plate, accompanied by an assortment of side dishes rather than eaten on its own.
The dish is associated with the Aceh region of Indonesia, where it is sold at morning food stalls alongside sides such as fried anchovies, boiled egg, fried shallots and sambal. It functions as a regional counterpart to other coconut rice dishes found elsewhere in the archipelago.
To prepare it, rinsed rice is cooked together with coconut milk, water, a knotted pandan leaf, bruised lemongrass and a little salt, with the coconut milk added gradually and the rice stirred occasionally to keep it from scorching as it absorbs the liquid and turns soft and fragrant.
Unlike some coconut rice dishes that are colored yellow with turmeric, this version is kept plain and fragrant with pandan and lemongrass, letting the accompanying side dishes carry most of the spice and color. It is served warm, finished simply with fried shallots and a small serving of sambal.
Preparation
Rinse the rice until the water runs mostly clear.
Place the rice in a pot with the coconut milk, water, pandan leaf, lemongrass and salt.
Bring to a gentle boil, stirring occasionally to prevent sticking.
Reduce the heat and cover, cooking until the liquid is absorbed.
Let the rice rest covered for 10 minutes, then fluff with a fork.
Remove the pandan leaf and lemongrass before serving.
Serve warm topped with fried shallots and accompaniments of choice.
