Nasi Lemak
A popular rice dish that can be found in every corner of Singapore, the humble Nasi Lemak is actually the national dish of Malaysia. The rice remains grainy rather than sticky due to the fats present in the coconut milk. It coats the starch granules and inhibits full gelatinisation.

Ingredients:

2 cups rice
2½ cups water
10 tsp thick coconut milk
Pinch of salt
Pandan leaves

Method

1.) Rinse the rice. Add in water, salt and coconut milk. Stir well to mix.

2.) Pound a small part of the pandan leave and mix with some water to make a thick puree. Strain and mix into the rice.
This step is only to provide colour and is optional. Alternatively, you may use food colorings.

3.) Cut up the remaining pandan leaves and cook together with the rice mixture in a rice cooker. Once the rice is done, stir to evenly mix in the fats which may float to the top.

You may serve the rice with fried anchovies, sambal chilli, otah and fried egg.

Sensory evaluation
Taste: Mild coconut milk flavor
Texture: Rice is grainy, slightly chewy and oily
Aroma: Strong smell of coconut milk and pandan