Nasi Lemak with Sunflower Seed 'Peanut' Sauce (Nut-Free)

Ingredients

• 2 cups Coconut Milk
• 2 cups Gluten-Free Rice
• 3 leaves Pandan Leaves
• 1 inch Ginger
• 1 tsp Salt
• 1 cup Sunflower Seeds
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Lime Juice
• 1/2 tsp Chili Flakes
• 4 Egg (Hard Boiled)
• 1 Cucumber
• 1/2 cup Fried Anchovies (Ikan Bilis)

Instructions

1. 1Rinse the 2 cups of Gluten-Free Rice under cold running water until the water runs clear, then drain well.
2. 2In a large heavy-bottomed pot, combine the 2 cups of Coconut Milk, the rinsed 2 cups of Gluten-Free Rice, the 3 leaves of Pandan Leaves, the 1 inch of Ginger (peeled and roughly chopped), and the 1 tsp of Salt. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
3. 3While the rice is cooking, toast the 1 cup of Sunflower Seeds in a dry medium skillet over medium heat for 3-5 minutes, stirring frequently, until they are lightly golden and smell fragrant. Remove the sunflower seeds from the skillet and let them cool slightly for about 10 minutes.
4. 4In a blender, combine the slightly cooled 1 cup of Sunflower Seeds, the 2 tbsp of Gluten-Free Soy Sauce, the 1 tbsp of Lime Juice, and the 1/2 tsp of Chili Flakes. Blend until the mixture is smooth, adding 1-2 tablespoons of water at a time if needed to reach a thick but pourable sauce consistency.
5. 5Discard the 3 leaves of Pandan Leaves and the 1 inch of Ginger from the cooked rice. Fluff the rice gently with a fork.
6. 6Slice the 1 Cucumber into thin rounds.
7. 7Serve the fluffy rice hot. Top each serving with a generous amount of the sunflower seed sauce, the 4 Hard Boiled Eggs (peeled and halved), the sliced 1 Cucumber, and a sprinkle of the 1/2 cup of Fried Anchovies (Ikan Bilis).

Substitutions

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