🍚 Nasi Lemak with Kidney Beans

A modern twist on the classic Malaysian Nasi Lemak, featuring kidney beans for a hearty and flavorful twist.

Ingredients:

• 2 cups jasmine rice, rinsed

• 1 can (400g) coconut milk

• 1 cup water

• 1 tablespoon pandan leaves (optional for fragrance)

• 1 tablespoon salt

• 1 cup kidney beans (cooked or canned)

• 2 boiled eggs, halved

• 1 cucumber, sliced

• 1/2 cup roasted peanuts

• 1/2 cup sambal (spicy chili paste)

• Fresh coriander for garnish

Instructions:

1. Cook the Rice:
   In a pot, combine the rice, coconut milk, water, salt, and pandan leaves (if using). Bring it to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is fluffy and fragrant.

2. Prepare Kidney Beans:
   If using canned kidney beans, rinse them thoroughly. If using cooked kidney beans, add them to a pan with a bit of oil, heat through, and set aside.

3. Assemble the Nasi Lemak:
   On a plate, place a scoop of coconut rice, and arrange the kidney beans, boiled egg halves, cucumber slices, and roasted peanuts around the rice. Add a generous portion of sambal on the side.

4. Serve:
   Garnish with fresh coriander and serve the Nasi Lemak with kidney beans warm for a delicious and filling Malaysian meal.