Coconut Rice (Nasi Lemak)

Ingredients:

• 2 cups rice
• 1 cup thick coconut cream
• 2 aromatic screw pine leaves or pandan flavoring
• 1 onion, very finely diced
• 1 teaspoon salt
• water, enough to cover rice

Put the rice in a heavy-based saucepan, cover with water, stir several times, then drain off the water. Repeat this several times until the water runs clear. (This removes some of the starch from the rice.)

Add the coconut cream, diced onions and salt. Add enough water so that it reaches 1 1/3 inches above the level of the rice.

Drag the tines of a fork through the pandan leaf until shredded. Tie leaf into a knot and place on top of the rice.

Cook uncovered on high heat for 8 to 10 minutes, until the liquid starts to bubble. Once it has begun to bubble, place the lid so that it half covers the saucepan, and cook on low heat for approximately 8 minutes, until all the liquid has been absorbed by the rice. Remove the saucepan from the heat, cover tightly with the lid and allow the rice to cook in its own steam for 10 minutes. Remove the pandan leaf and run a fork through the rice before serving.

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