I saw this spanking recipe from Lilian's a few months ago and had been making it twice since. If you love nasi lemak, this is something you should try at home because then you'll realise how much you've been cheated from those you bought outside!

The rice turned out fluffy with the most fragrant aroma from the coconut milk and pandan leaves. I promise you, this is not a nasi lemak that you can get anywhere other than your own kitchen!

What you need:

• 200 ml coconut milk
• 3 cups of rice (ideally, wash and soak the rice in the water for 2 hours before cooking so that it is easier to cook)
• 3 cups water
• 1 tsp fenugreek (biji halba)
• 1 inch of ginger, smashed
• 1 shallot, quartered
• 4 pandan leaves, torn lengthwise into strips and knotted
• 1/2 tsp salt
• A little chicken granules (optional)

Directions:
Just put everything into the rice cooker and cook like you usually cook rice, but do keep an eye on it. What I did was open up the lid and stir the ingredients every once a while to ensure full incorporation of the coconut milk.

Sometimes the rice is still half-cooked after the button popped up - add some water, cook again and keep on checking/stirring the rice. I served my nasi lemak with Yeo's curry chicken and a hard-boiled egg. Absolutely yummy!