Nasi Lemak with Coconut Rice and Crispy Anchovies (Dairy-Free)

Ingredients

• 2 cups Rice
• 2 cups Coconut Milk
• 3 leaves Pandan Leaves
• 1 tsp Salt
• 1/2 cup Dried Anchovies
• 1/2 cup Peanuts
• 1 medium Cucumber
• 4 tbsp Sambal (Dairy-Free)

Instructions

1. 1Measure 2 cups of rice into a fine-mesh sieve and rinse 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 coconut milk, 3 pandan leaves (tied in a knot), and 1 tsp of salt.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
4. 4While the rice is simmering, heat a 10-inch skillet over medium-high heat. Add the 1/2 cup of dried anchovies and fry for 3 to 5 minutes, stirring frequently, until they are golden brown and crispy. Remove the anchovies from the skillet with a slotted spoon and drain them on paper towels. Set aside.
5. 5In the same skillet, add the 1/2 cup of peanuts. Toast over medium heat for 5 to 7 minutes, stirring often, until they are golden brown and fragrant. Remove from the skillet and set aside.
6. 6Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes to allow the steam to finish cooking the rice. Remove and discard the 3 pandan leaves.
7. 7Slice the 1 medium cucumber into thin rounds. Serve the fluffy coconut rice hot, topped with the crispy 1/2 cup of anchovies, the toasted 1/2 cup of peanuts, and the sliced cucumber. Spoon 4 tbsp of sambal alongside each serving.

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