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