Preparation

Across Southeast Asia, coconut rice appears in countless forms—nasi lemak in Malaysia, khao man in Thailand. The principle is always the same: replace water with coconut milk and transform rice from background player to star. Crispy shallots add textural contrast and a hit of sweetness that makes every bite different.

Preparation

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a pot, combine the rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat about 1/2 inch of vegetable oil in a small skillet over medium heat. Fry the sliced shallots, stirring frequently, until golden brown and crispy (watch carefully—they go from golden to burnt quickly). Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
4. Fluff the coconut rice with a fork and transfer to a serving bowl.
5. Top with the crispy shallots and their fragrant oil.

This rice is rich enough to be a meal with just a fried egg on top, but it also pairs beautifully with grilled meats, curries, or stir-fries.