Nasi Lemak Rice
- 1 kg rice
- 1.5 l water
- 200 ml Emborg Cooking Cream
- 3 pandan leaves
- 1 tsp sugar
- 2 tsp salt
- 2 stalks lemongrass, crushed
- 1 piece ginger, crushed
Rinse the rice three times in a bowl for the rice cooker, pour all water from the rice.
Transfer the rice to a rice cooker.
Pour 50 ml Cooking Cream in a bowl and dilute with a little of the measured water.
Add salt and sugar and stir until dissolved.
Pour the stirred Cooking Cream mixture into rice cooker with the rinsed rice.
Pour the rest of the measured water into the rice cooker.
Add ginger, lemongrass and pandan leaves to the rice cooker.
Turn on the rice cooker and cook the rice.
When the rice cooker is done cooking and switches to “warm”, add the rest of the Cooking Cream and stir well.
Let the rice cooker complete the cooking programme.
Stir well and serve the rice with traditional accompaniments: cucumber, hard boiled eggs, dried salted anchovies, roasted peanuts, Sambal Otong or Sambal Kerang and (optionally) chicken.