Nasi lemak

| Malaysian Cuisine

Ingredients

• 6 cup (1450ml) basmati rice
• 7 cup (1680ml) coconut milk
• Salt.
• Optional: 1-2 pandan leaves tied in a knot
• Optional: 2 inch piece of fresh ginger root

Procedure

1. Clean the rice and set it aside.
2. Meanwhile put the coconut milk on the stove and add the salt for slightly more salty.
3. Add the rice (pandan leaves and ginger optional) and let it simmer until the coconut milk evaporates.
4. Cover it with lid and let it for about 15 minutes until it is well cooked.