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Nasi Lemak - Ginger Infused Steamed Rice with Wedges of Hard Boiled Eggs, Cucumber Slices, Crispy Anchovies and Peanuts

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This is a classic Southeast Asian rice dish with the rice cooked in a seasoned coconut milk

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Ingredients

  • 2 c. Jasmine or any other long grain rice
  • 1 c. Unsweetened coconut milk
  • 1.5 c. water
  • 1 tsp kosher salt
  • 1 2" piece of ginger, peeled and smashed
  • 3 stalks pandan (pandanus leaves) rinsed and drained
  • 3 large hard-boiled eggs, quartered
  • 1 Hothouse cucumber, sliced into half moons
  • 1 c. Fried, seasoned (sweet and spicy) dilis, a form of dried anchovies
  • 2 tbls roasted peanuts

Details

Servings 6

Preparation

Step 1

Measure the rice into the pot or rice cooker, rinse with water until it runs clear and drain

Combine the coconut milk, water and salt and stir this into the rice. Level and even the surface with your hands. Bury the ginger and pandan leaf under the rice

Cook the rice:
For a rice cooker: follow the instructions for the appliance, for this amount of rice cooking time should be about 20 minutes. Once the "Keep Warm" pop up occurs keep the lid on for an extra 10 minutes to allow the rice to steam
For a sauce pan: On a medium heat cover the pot and bring it to a boil, stirring occasionally (don't forget to scrape the bottom also). Once it boils, lower the heat to a simmer and cover the pot. Cook rice for 15 - 18 minutes until no longer hard and remove from the heat. Keep covered for another 10 minutes to allow the rice to steam.

Assemble: use a cup to mold the rice and unmold it onto a place, arrange the cucumbers, eggs, dilis and peanuts around the rice

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