Nasi Lemak

• 1 1/2 cups long-grain rice
• 1 1/2 cups coconut milk, homemade (page 584) or canned (one 12- to 14-ounce can)
• One 1/2-inch piece fresh ginger, peeled and finely sliced
• 1/2 teaspoon salt
• 1/2 cinnamon stick
• 3 hard-cooked eggs (page 338), peeled and cut into wedges
• 1 cucumber, peeled if waxed or strips peeled to create a striped look, sliced
• 1/2 cup Fried Peanuts (page 27)
• 1 recipe Sambal Oelek (page 590) or Sambal Ikan Billis (following recipe)
• 1 recipe (or the leftovers from) Kari Ayam (page 281)

1. In a medium saucepan, combine the rice with the coconut milk, ginger, salt, and cinnamon and add enough water (probably only 1/4 cup or so) to cover the rice with liquid.
2. Bring to a boil over medium-high heat, then turn the heat to low and cover.
3. Cook for 15 minutes, or until all the liquid is absorbed and the rice is tender.
4. Serve or keep warm over absolutely minimal heat for up to 15 minutes.
5. Serve a pile of coconut rice in the center of each plate, flanked by wedges of hard-cooked eggs, sliced cucumber, and any or all of the other accompaniments.

longgrain rice, coconut milk, ginger, salt, cinnamon, eggs, cucumber, peanuts, sambal, recipe

Taken from www.epicurious.com/recipes/food/views/nasi-lemak-385829 (may not work)