(Serves 3 to 4)
2 Cups Mekhala Organic Brown Rice
150ml Coconut Milk
Chicken Stock or Mekhala Himalayan Pink Salt to taste
5 Pandan Leaves
1. Rinse Mekhala Organic Brown Rice in a rice cooker bowl and add Coconut Milk.
2. Add Mekhala Himalayan Pink Salt to taste and fill with water to the brown rice mark OR fill with Chicken Stock to the brown rice mark. If your rice cooker bowl does not have a brown rice mark, use 20% more liquid than you would for white rice.
3. Tie pandan leaves into a knot, place in the rice cooker bowl, and set rice cooker to cook.
This recipe was adapted from this Nasi Lemak Recipe.