3 cups Spekko Jasmine Long Grain White Rice
3 ½ cups water
½ cup coconut cream
2 sticks lemongrass
1 thumb ginger, thinly sliced
1 thumb galangal, thinly sliced (or 1 Tbsp galangal powder)
4 bay leaves
2 pandan leaves, knotted (optional, can substitute with fresh basil leaves)
1 tsp salt

To serve
Toasted coconut flakes
Toasted peanuts
Crispy onions
Fresh, spring onion
Sliced baby cucumber
Gochujang
Toasted sesame seeds
Freshly sliced red chili (optional)
Fresh coriander

1. Prepare the rice:
   Rinse the rice thoroughly under cold water until the water runs clear.
   In a heavy-based pot, add the water, coconut cream, lemongrass, ginger, galangal, bay leaves, pandan leaves (if using), and a pinch of salt. Bring to a simmer over medium heat.

2. Cook the rice:
   Once the liquid starts to simmer, add the rinsed rice and stir to mix. Cover the pot with a lid, then reduce the heat to low.
   Cook for 5 minutes, then stir to ensure the rice is not catching at the bottom. Cover again and cook for an additional 5 minutes.
   Turn off the heat, leaving the lid on, and let the rice steam for 10 minutes.

3. Finish the dish:
   Remove all the herbs and spices from the pot. Gently fluff the rice with a fork.

4. Serve:
   Divide the rice into 6 even portions. Press one portion into a small bowl, then tip it onto a serving plate so the rice holds its round shape. Arrange toasted coconut flakes, peanuts, crispy onions, spring onion, cucumber, and a dollop of gochujang around the plate.
   Garnish with sesame seeds, sliced red chili (optional), and fresh coriander. Serve warm.