Preparation

This is the rice dish that converts people who claim they don't like rice. The coconut milk creates an incredibly creamy, aromatic base, while the crispy shallots add a sweet-savory crunch that's basically addictive.

It's inspired by the coconut rice found throughout Southeast Asia, from nasi lemak to nasi uduk, but streamlined to just the essential magic.

Preparation

1. Rinse the rice until the water runs clear, then drain.
2. Combine rice, coconut milk, 1/2 cup water, and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
3. While the rice cooks, heat the oil in a small skillet over medium heat. Fry the sliced shallots, stirring frequently, until golden brown and crispy, about 8-10 minutes.
4. Remove shallots with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt.
5. Fluff the cooked rice and transfer to a serving bowl. Top with the crispy shallots and drizzle with a little of the shallot oil.

Make ahead: The fried shallots can be made a day ahead and stored in an airtight container.