Nasi ulam is a light, herb-filled Malaysian rice dish. Rice is cooked in a pressure cooker, then tossed with fresh mint, cilantro, lemongrass, and toasted grated coconut. It is a heart-friendly meal option because it uses little oil.
Add the rinsed rice to the pressure cooker and stir in the water, salt and olive oil.
Lock the lid. Once the pressure cooker reaches pressure, cook for 10 minutes, then let the pressure release naturally and leave the rice to rest.
In a bowl, combine the toasted grated coconut, finely chopped fresh mint and cilantro, finely chopped scallion, thinly sliced red onion and crushed lemongrass.
Transfer the cooked rice to a large bowl and gently fold in the herb mixture, taking care not to crush the grains.
Chop the herbs just before serving; if they are chopped too early and left to stand, they may darken.
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