Ingredients:

• 1 cup rice
• 1 grated coconut
• 3 screw pine leaves (pandan leaves)
• Salt to taste

Clean the rice and drain.

Squeeze out 2 cups of thick coconut milk from the grated coconut. Cook the rice in the coconut milk with screwpine leaves.

Add in salt.

If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber.

Kosher Asian -- Malaysian