Nasi Lemak | Coconut Rice

Ingredients: 
100g long-grain rice
2g salt
1 clove
One thin slice of ginger
100-150g coconut milk
1 Pandan / Screwpine leaf -- if you can find it

Rinse the rice. Add the coconut milk plus enough water to cook the rice. Drop in the rest of the ingredients and cook as per normal.

Notes: 

Long-grain rice usually needs anywhere from 1.5 to 2.5 times more water than rice, by weight. I find that with the coconut milk, you need a bit less liquid in total than when you just use water, about 10-20% less.

Avoid using Japanese rice for this recipe.

The coconut milk needs to make up roughly half to two-thirds of the liquid.

In a pinch, you can use a single corner of a star anise, but clove works significantly better.

100g makes for a very small amount of rice. I normally cook at least 300g for two people.

This recipe is scalable. Provided you do not put in too much liquid or salt, the rice will still be edible.

The salt is necessary to balance out the flavour of the coconut milk.