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

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 10-inch non-stick skillet over medium-high heat until it shimmers, reaching about 350°F (175°C).
4. 4Carefully pour the whisked 4 Eggs into the hot 10-inch 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 1/8-inch 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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