Cookbook:Coconut Rice (Nasi Lemak)

| Malaysian Cuisine

Ingredients

 * 6 cups (1450 ml) basmati rice
 * 7 cups (1680 ml) coconut milk
 * Salt
 * 1–2 pandan leaves tied in a knot (optional)
 * 2 in of fresh ginger root (optional)

Procedure

 * 1) Rinse the rice and set it aside.
 * 2) Meanwhile put the coconut milk on the stove, and add the salt.
 * 3) Add the rice, pandan leaves, and ginger. Let it simmer until the coconut milk evaporates.
 * 4) Cover it with lid and let it sit for about 15 minutes until it is well cooked.