* 500 g rice, wash and strain off the water
* 850 ml coconut milk
* 1/2 tsp salt
* 2 salam leaves
* 1 lemongrass
1 Steam rice until half-cooked.
2 Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to
3 Add steamed rice of 1 into 2, cook until the coconut milk evaporates.
4 Put 3 back to a steamer and steam until well-cooked.
Serve with fried emping or fried shallots and sambal (Indonesian Chili Sauce) (Optional)