Spiced Rice with Anchovies

I first had this Sundanese rice dish at a restaurant in Jakarta. The rice was served in a cute, covered aluminum pot with a lid and swinging handle, and when I opened the lid, I was delighted to see little fried anchovies scattered on the top of the rice. I mixed everything together with the rice paddle, and the intoxicating aromas of briny, citrusy, and musky swirled into the air. I fell in love immediately.