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Method :
Wash the rice
under cold running water until the water runs clear. Drain well. Put the
coconut milk, salt and 250ml / 8 fl oz water in a saucepan and bring
slowly to the boil, stirring constantly. Add the rice and pandan leaf,
stir, then cover and leave over the lowest possible heat (use a
heat-diffusing mat if necessary) for about 20 minutes, until the rice has
absorbed all the liquid and small holes have formed in the top. Remove
from the heat and fluff up with a fork. Cover and leave in a warm place
for up to 20 minutes.
Enjoy
full-bodied aroma of rice cooked in coconut milk and enhanced with spices
such as ginger, star anise and cinnamon. This wholesome dish is usually
eaten with fried anchovies, boiled eggs, spicy sambal gravy, fresh slices
of cucumber, crunchy groundnuts and rendang, a thick meat curry. Many
Malaysians swear a plateful of Nasi Lemak is the best way to begin the
day.
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