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A very famous dish among Malaysians. Usually it is eaten during breakfast but can also be taken any other time of the day. This famous dish is usually wrapped in bananas leaves  and eaten together with fried chillies, eggs, cucumber, fried chicken, squid fried with chillies and many others.

Ingredients:
Thai Kitchen Pure Coconut Milk, 13.66-Ounce Cans (Pack of 12)14 Oz. Premium ShallotsGinger Fresh 14 OzMORTON TABLE SALT
Roland Premium Jasmine Rice from Thailand, 20-Pound Bag
2 cups  long grain rice
2 shallots
2 slices ginger
1 tsp salt
2 cups coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted

Method
1. Wash rice until clean then drain.
2. Put rice, shallots, ginger, and salt in a rice cooker.
3. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) 4. Cook rice until dry then use a wooden ladle to loosen the grains or give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.


Note: To be eaten with cooked chillies (sambal) and other dishes. Dishes suitable to be served with this dish are fried chicken, squid and also rendang.

The rice can also be steamed in a steamer. The texture would be fluffy and taste better.
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