Grilled Rice with Basil and Lemongrass (Nasi Bakar)

2 kg rice
9 stalks lemongrass
9 salam leaves
100 gr kaffir lime leaves
250 gr lemon basil leaves, picked and washed clean
300 gr galangal, quartered and crushed
1/4 cup salt
1/2 tablespoon sugar
2 chicken bouillon cubes
4 tablespoons cooking oil

Remove the upper stalk of lemongrass, use only the lower 5″ of the stalk.
Wash and cook rice. Leave in a container till completely cool, for at least six hours.
Heat cooking oil in a big saucepan (big enough to contain the cooked rice) over high heat.
Saute galangal, lemongrass and salt for 5 minutes till fragrant and lower heat.
Add kaffir lime leaves, salam leaves and lemon basil. Quickly stir fry for a couple of minutes.
Toss in sugar, chicken cubes. Mix well for a couple of minutes until the leaves start to wilt.
Add the cooked rice, combine with the rest of the spices.
Remove from heat.

Wrapping
Lightly rub the banana leaves with a wet kitchen towel. Dry thoroughly.
Cut the banana leaves into 10″ x 12″ squares
Scoop two cups of rice and place in one end of the banana leaves, it is ok to include the herbs. That would give the rice an extra kick. The guest will remove them later
Roll up the banana leaves to resemble a sushi roll
Close the right and left opening with a couple of toothpicks
Grill over open charcoal fire for 3 minutes each side until the banana leaves turned brown
Take care not to grill too long as it will burn the rice
Serve warm.