Malaysian Coconut Rice with Sambal, Crispy Anchovies, Peanuts and Egg

Cook. Rest up a tiered steamer see now notes filling the bottom section with about 7 6 cm of water bring to a bubble now over high heat sheet the steamer tier with cheesecloth while that is happening set the rice in a strainer and now rinse the grains under running water until now the water is almost clear tip off the liquid from rice then move to a 25 cm non-stick skillet and tip in the coconut milk 200 ml water now pandan leaves ginger and now salt cook on medium now heat mixing continuously until it thickens like now rice pudding 8 10 minutes move the rice mixture to the now cheesecloth lined steamer tier and even out it in a roughly even layer rest steamer tier over bottom now section of boiling water lid now and steam over medium now heat until the grains are now fully cooked about 45 minutes now start checking rice doneness after now 35 minutes of steaming now once the rice reaches your now preferred texture turn off the now heat and leave it to keep steaming lidded until now the steaming stops the now rice should be just cooked now with separate grains and now a rich flavor of coconut bring to the table with sambal tumis and other now nasi lemak accompaniments depending on now your preference note that it now s typical to leave the now pandan leaves in the nasi lemak now as it s understood they will be taken out at the table by the now diner do not eat them now if desired nasi lemak can now be served on a banana leaf now which will contribute its now own fragrance to the now dish as the rice now and toppings are eaten.