Coconut Milk Rice (Nasi Lemak)

Ingredients

2 cup long grain rice

2 cup coconut milk

1 3/4 water

Salt

2 Cardamon

1 Cinnamon

1/2 inch Ginger

2 Pandan leaves, tie into a knot

3 medium Shallot slice

Preparation:

1. Place rice and the rest of the ingredients into pot.

2. Place pot on the stove over medium heat. Stir well.

3. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).

4. Once the coconut-water has begun to bubble, stop stirring. Turn down the heat to low (Place lid askew on the pot, so that it is at least 3/4 covered.

5. Allow rice to cook in this way for 15-20 minutes, or until rice has absorbed most of the coconut-water.

6.Turn off the heat. Cover the pot tightly with the lid and allow to sit 5-10 minutes.

Accompaniments to Coconut Rice

The following accompaniments are a must to make the Nasi Lemak authentic and more exciting :-

1) Hard Boiled eggs - peeled and cut into halves for serving

2) Cucumber - peeled and sliced for serving

3) Dried anchovies(or ikan bilis) - these are washed and wiped dry before deep frying them in some oil.

4) Roasted Peanuts - dry roast some peanuts over low fire in a pan until it is golden brown. When cooled, put them in an airtight container before serving

5)hot spicy sauce (or sambal).

The rice is now ready to eat.