椰浆饭

昨天第一次做这椰浆饭， 心里有点担心煮出来的饭会粘粘的。 因我照着食谱的比率来量水分，总觉得水量不够，所以加多水。 还好出来的饭是一粒一粒的，口感蛮好，只是觉得椰浆味不够浓。大儿子告诉我，以后用班兰汁来煮，不要直接用班兰叶，味道会更好，也许他说的是对的。

配料： 小鱼, 鸡蛋, 银鱼, Otak
椰浆饭做法是参考nasilemaklover
B) Nasi Lemak (coconut rice)

4cups rice (I use Thai fragrant rice)
150ml coconut milk
550ml water
5pcs pandan leaves (screwpine leaves)
1 and 1/2 tsp salt or to taste
1” ginger, shredded

Method
1. Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
2. Pour coconut milk, water,ginger and salt over the rice and leave to soak for 30mins (make it more fluffy).
3. Cook the rice.Once “cooking” button auto switched to “keep warm” button. Then fluff the rice with a fork or chopsticks.
4. Leave it warm in the rice cooker before serve.