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Malaysian Coconut Rice
by Zak Pelaccio, Fatty Crab (West Village), New York, NY

Directions

In a large bowl or large sieve with holes small enough to prevent the rice from falling through, wash rice thoroughly under cold running water until the water runs clear. Dump the rice in a rice cooker and add salt, sugar, pandan leaf, and 1 quart of water. Cook until the cooker clicks, proclaiming the rice as finished. Fluff for a moment and pour in coconut milk. Mix the coconut milk and cooked rice gently and thoroughly. Season with salt to taste and keep warm in the rice cooker until dinner. If dinner is waiting on the rice, dump it into a bowl. I mean, what are you waiting for?

 

 

Ingredients