Nasi Lemak (Malaysian Coconut Pandan Rice with Anchovy Sambal)

A 2-cup measure of rice is rinsed until the water runs mostly clear and drained in a sieve for about 10 minutes, preventing extra surface water from weakening the coconut seasoning. The rice cooks in a measured mixture of coconut milk and water with two pandan leaves. Once the pot begins to boil over medium heat, the heat is reduced and the covered rice cooks gently for 12 to 15 minutes. When no liquid remains visible, the heat is turned off and the pot rests covered for another 10 minutes. The pandan is removed before the grains are fluffed carefully. The dried anchovies spend 3 to 4 minutes in a dry pan set over medium heat and come off before their color becomes too dark. Cooling after toasting is what completes their crisp texture without a bitter finish. Fifty grams of peanuts is stirred in another dry pan for about 8 minutes until the skins split and smell roasted. Four eggs are boiled for 8 minutes, cooled, peeled, and halved, while one cucumber is sliced thinly. The warm rice is mounded on the plate and served with 4 teaspoons sambal plus the anchovies, peanuts, cucumber, and eggs. Keeping the accompaniments separate until serving preserves the crunch of the toasted items and the cool texture of the cucumber against the soft coconut rice.