COCONUT RICE - NASI LEMAK

Fragrant, fluffy coconut rice is the beloved partner to bold, spicy dishes across Singapore and Malaysia. For perfect grains, use a 1:1 water-to-rice ratio, plus a touch extra from rinsing—swapping about half the water for coconut milk. Finish with a boiled or fried egg, crispy anchovies, roasted peanuts, and sweet, punchy sambal tumis for the full nasi lemak experience.

Serves 2-3
For coconut rice
1 cup basmati rice or broken long grain rice
1/2 cup @rempapaspiceco coconut milk
1/2 cup water + a bit left from washing the rice
1/2 tsp salt
1 lemongrass stalk, bashed and/or
2 pandan leaves, tied into a knot

Toppings:
2-3 boiled/ fried eggs
100g skin-on peanuts, roasted
50g dried anchovies, pan-fried in a bit of oil until golden
sliced cucumber
Rempapa Red Hot Sambal Tumis, to taste!

Wash the rice twice, tipping away the milky water. There will be a bit left in the pot. To that, add the coconut milk, water, salt and lemongrass/ pandan. 

Pop everything into your rice cooker to cook. Or if cooking in a saucepan, bring to a simmer over medium heat, until most of the water’s gone and you see little craters. Then cover with a lid, and turn it down very low for 15 mins. Turn the heat off and let it finish steaming in the residual heat for another 5 mins.

Fluff with a rice paddle. Serve with the above toppings if making a classic nasi lemak.