Serves 2

for the rice
1 cup jasmine rice, well rinsed
1 cup water
½ cup coconut milk
pinch of salt

for the herbs
⅓ cup thai basil
⅓ cup mint
⅓ cup coriander
⅓ cup perilla

for the dressing
1 garlic clove, finely minced
2 tsp grated ginger
1 tbsp finely chopped lemongrass
1 tbsp fish sauce
1 tsp sugar
juice from 2 limes

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for kerisik (toasted coconut)
3 tbsp desiccated coconut
1 tbsp coconut milk

suggested accompaniments
roasted peanuts
fried dried anchovy (ikan bilis)
boiled eggs
cucumber
sambal
lime

For kerisik, place coconut and coconut milk in a small frypan and cook over medium heat until toasted. Set aside to cool then pound to a fine powder in a mortar and pestle.

Cook rice in a rice cooker and set aside to cool to room temperature. Finely chop the herbs, setting aside a few leaves to garnish the plate.

Mix together the dressing ingredients in a small bowl. Mix together the rice, herbs and dressing in a medium bowl and place in the middle of a serving plate.

Surround the herbed rice with chosen accompaniments and scatter the kerisik over the rice.

This recipe first appeared in the August 2025 issue of SALIFE magazine.