This is a very popular food in South East Asia particularly in Malaysia and Singapore. In Malaysia it is cooked in coconut milk, served with thick anchovy and chilli paste, with boiled egg and sliced cucumber; while in Singapore you can buy Nasi Lemak that is served with fried fish instead of boiled egg. It is often wrapped in banana leaves and commonly eaten at breakfast.

Ingredients:

1. 1 1/2 cup white basmati rice, rinsed
2. 2 cups or 1 can coconut milk
3. 1 cup water
4. A pinch of sea salt

Preparation:

1. Heat coconut milk and water in a deep saucepan.
2. Add in rice and salt, and bring to a boil.
3. Turn the heat to medium and keep boiling for about 10 minutes. Stir it every now and again.
4. Then simmer it on low till water and rice reach the same level, turn heat off.
5. Fluff the rice with a pair of chopstick or fork.
6. Cover the rice and let it simmer for another 10-15 minutes till all water is absorbed.
7. Fluff the rice again before serving.

Versatility Note:

1. Try this with any curry dish of your choice, spicy or mild.
2. If you can get hold of pandan leaves (Screw Pine leaves), tie a few in a knot and add it into the coconut milk till the rice is cooked. It will give a great aroma to the rice.

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