Gluten-Free Nasi Lemak with Coconut Rice and Fried Egg

Ingredients

• 2 cups Rice
• 2 cups Coconut Milk
• 3 Pandan Leaves
• 1/2 teaspoon Salt
• 4 Eggs
• 1 Cucumber
• 1/2 cup Fried Anchovies
• 1/2 cup Peanuts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of Rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Transfer the rinsed 2 cups of Rice to your rice cooker pot, then add the 2 cups of Coconut Milk, the 3 Pandan Leaves, and the 1/2 teaspoon Salt. Stir gently to combine all ingredients.
2. 2Close the lid of the rice cooker and set it to cook. The rice will cook for approximately 20-25 minutes, or until all the liquid is absorbed and the rice grains are tender.
3. 3While the rice is cooking, crack the 4 Eggs into a bowl and whisk them lightly until the yolks and whites are just combined. Heat a 25.4 cm non-stick skillet over medium-high heat until it shimmers, reaching about 175°C.
4. 4Carefully pour the whisked 4 Eggs into the hot 25.4 cm non-stick skillet, spreading them evenly. Fry for 2-3 minutes per side, or until the eggs are golden brown and cooked through to your preference. Remove the fried eggs from the skillet and set them aside.
5. 5Wash the 1 Cucumber thoroughly. Using a sharp knife, slice the 1 Cucumber thinly into rounds, aiming for a thickness of about 0.3175 cm for each slice.
6. 6Once the coconut rice is cooked and the rice cooker has finished its cycle, open the lid and carefully remove and discard the 3 Pandan Leaves. Gently fluff the cooked rice with a fork to separate the grains.
7. 7To serve, spoon the fragrant coconut rice onto individual plates. Top each serving with a fried egg, arrange the cucumber slices alongside, and then sprinkle with the 1/2 cup Fried Anchovies and the 1/2 cup Peanuts.

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