This is a recipe and image by Trudy Smith, appliance expert and foodie at Cookwise. Trudy has done an few recipes for us already and this is another gem. Trudy had cooked up a Singaporean favourite, Nasi Lemak and really impressed us with the flavour. Nasi Lemak is a Malay word that literally means 'rice in cream' and is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. A substantial Asian rice dish for any night of the week! Here is the original post, which we have placed below.

Serves: 6 | Cooking Time: 30mins

Ingredients

- 1½ cup of Forbidden Red Rice
- 1/2 tsp chilli powder
- 2 tbsp lime juice
- 1 tbsp peanut oil
- 2 tbsp. finely chopped lemongrass, white part only
- 3/4 cup chicken stock
- 3/4 cup coconut milk
- 1/2 cinnamon stick
- 1 medium onion, finely diced
- Salt if required

Garnish:
- 2 eggs
- 1 fine chilli strips
- 6 crispy shallots

Preparation method

1. Heat oil and fry lemongrass and onion until fragrant and softened.
2. Add cinnamon, chilli powder and rice.
3. Stir to mix well and place into the solid stainless steel steam oven tray.
4. Pour over the stock and coconut milk and cook @ 100°C 30 minutes.
5. Stir through the fresh lime juice and taste for seasoning. You may need salt depending on your stock.
6. Garnish with sliced egg omelette (2 eggs beaten and cooked in a hot, oiled pan), fine chilli strips and crispy shallots.

Tip: You can add 2 fresh pandan leaves if available. Just add them in when you add the coconut milk.

Enjoy!