Nasi Lemak with Coconut-Free Rice

Ingredients

• 2 cups Rice
• 2 cups Rice Milk (Unsweetened)
• 3 leaves Pandan Leaves
• 1 tsp Salt
• 1/2 cup Dried Anchovies (Ikan Bilis)
• 2 tbsp Cooking Oil
• 1 medium Cucumber
• 4 tbsp Sambal (Dairy-Free, Nut-Free)

Instructions

1. 1Measure 2 cups of rice into a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the drained 2 cups of rice, 2 cups of rice milk, 3 pandan leaves, and 1 tsp of salt. Bring the mixture to a boil over medium-high heat.
3. 3Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Let the rice stand, covered, off the heat for 5 minutes after cooking.
4. 4While the rice is simmering, place a medium saucepan over medium heat and add the 2 tbsp of cooking oil. Once the oil is shimmering, add the 1/2 cup of dried anchovies. Fry for 3-5 minutes, stirring occasionally, until they are golden brown and crispy. Remove the anchovies with a slotted spoon and drain them on a plate lined with paper towels.
5. 5Prepare the cucumber by washing it and then slicing it into 1/4-inch thick rounds.
6. 6Fluff the cooked rice with a fork. Serve the rice immediately, topped with the crispy 1/2 cup of dried anchovies, the sliced 1 medium cucumber, and a generous spoonful of the 4 tbsp of sambal.

Substitutions

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