By Devi Poojari
This deliciously fragrant rice cooked in coconut milk is perfect to pair with a spicy sauce and fried egg on the side, for a meal that's ideal after a long day of work.
1 cup jasmine rice 1 cup coconut milk ½ tablespoon minced ginger 2 pandan leaves Salt, to taste 1 boiled egg 2 tablespoons roasted peanuts 2 tablespoons chilli garlic sauce 2 chicken drumsticks/fish fillets, fried or grilled ½ cucumber, sliced
Wash and drain the rice until the water runs clear and add it to a pan along with ¼ cup water, coconut milk, ginger and pandan leaves.
Cook everything on a medium heat until the rice mixture turns mushy.
Transfer it to a cloth lined vessel placed inside a steamer and let it steam for 35 minutes, until the rice cooks through fully and the grains are separated.
Serve warm along with accompaniments of boiled eggs, chicken, roasted peanuts, chilli-garlic sauce and sliced cucumbers.