Malaysian Coconut Rice with Egg

The recipe

Instructions

1. 1
   Rinse the rice, then cook it with the coconut milk and a mugful of water in a covered pan over a low heat for 12-15 minutes until the liquid is absorbed and the rice is tender. Rest with the lid on.
2. 2
   Meanwhile make the chilli: fry the finely chopped onion, garlic and chillies in the oil for 4 minutes, then stir in the tomato puree and sugar with a splash of water and cook to a thick sambal.
3. 3
   Heat a little oil in a frying pan and fry the eggs to your liking, keeping the yolks soft if you like.
4. 4
   Fluff the coconut rice and divide between plates.
5. 5
   Top each with a fried egg, a spoon of the chilli sambal and a few slices of cucumber.

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