Ingredients
3 cups jasmine rice (or any white long-grain rice)
1/2 cup coconut cream ((thick coconut milk))
3 cups water (add another 1/2 cup if cooking on the stove)
2 pandan leaves ((screwpine leaves-knotted))
1 stalk lemongrass ((bruised))
2 tsp cooking oil (divided)
1 cup dried anchovies
1 cup dry roasted peanuts
Pinch of sugar
1 small cucumber ((washed and thinly sliced))
Sambal nasi lemak
Directions
- 1
Put everything in the rice cooker and press the cook button. Wait 10 minutes before opening the lid to fluff the rice
- 2
Bring the water, coconut milk, pandan leaves, and lemongrass to a boil and then add the rice. Bring it back to a gentle simmer and then close the lid. Cook for 5 minutes and then give it a stir to prevent coconut milk from catching. Close the lid back and cook for another 5 minutes. Turn off the heat. Wait 10 minutes before opening the lid to fluff the rice
- 3
Preheat a medium-size pan with 1 tsp cooking oil. Add anchovies and pan fry until crispy. Add a small pinch of salt and sugar and dish out.
- 4
In the same pan, add another 1 tsp of oil. Add the peanuts and cook until the peanuts are lightly brown. Add a pinch of sugar and salt. Turn off the heat and give it a good stir to mix everything.
- 5
Portion the rice on the plate. Place the sambal, dried anchovies and peanuts, and few slices of cucumber on the side of the plate.