Nasi Lemak

Rinse the rice under cold water in a fine-mesh strainer until the water runs clear, then drain thoroughly.

Bruise the lemongrass stalk by gently crushing it with the flat of a knife to release its aromatic oils.

Peel and thinly slice the fresh ginger, keeping some pieces whole for better flavor extraction.

Combine the rinsed rice, coconut milk, bruised lemongrass, sliced ginger, and salt to taste in a large pot.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom.

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer until the rice is tender and all the liquid has been absorbed.

Remove from heat and let the rice rest, covered, for 5 minutes to allow the grains to firm up.

Fluff the rice gently with a fork, discarding the bruised lemongrass stalk and any large pieces of ginger, then serve hot.