Nasi Lemak, coconut rice served with a variety of spicy dishes, may be an elaborate feast, a simple home dinner or just a snack. The only difference is in the number of dishes served.

In Singapore, hawkers (roadside foodsellers), prepare small packets of coconut rice with a slice of cucumber, a few ikan bilis and some sambal. These inexpensive packets are neatly wrapped in banana leaves. The melodious sound of the hawker advertising her product can often be heard as she calls out, "Nasi lemak, nasi lemak".

Ingredients:

1.2 kg / 2 kt
2

2
2 tsp

rice, soaked overnight
coconuts, grated squeeze for creme, add 570 ml/ 20 oz water, squeeze for milk, discard pulp
daun pandan
salt

Directions:

1. Place the soaked rice in the top basket part of a steamer. make steam holes in the rice, using a chopstick, to allow the steam to penetrate through. Bring the water in the steamer to boil, steam the rice for 30 minutes. Stir the rice and make new steam holes twice during this first steaming.

2. Place the coconut cream and the 2 tsp salt in a large pot, stir in the steaming hot rice, and then add in the coconut milk. Stir well and then set aside for 30 minutes, covered. The rice should completely absorb the coconut milk.

3. Bring the water in the steamer to boiling point, place the rice and the daun pandan back in the steamer. Make the steam holes and steam for another 30 minutes; 10 minutes over a high fire, 10 minutes over a medium fire and 10 minutes over a low fire. Stir the rice and make new steam holes each time the fire is lowered. Serve the rice hot.