This is an Indonesian celebration dish. The Anderson family would eat this on Twelth Night in Singapore, usually with meatballs, eggs, caramelised onions and prawns. The rice, normally served in a cone-shape, is very rich, as are the meatballs, which can also be served as a canape, hot or cold. serves 6-8

For the rice:

450g basmati rice
200g packet of creamed coconut, mixed with 600ml hot water, or 2 cans coconut milk
1 stalk lemongrass, kept whole but hammered to release the flavour
1 heaped tsp salt
1 tsp turmeric
2-3 curry leaves (optional)
2 strips pandan leaf (optional)

Rinse the rice very thoroughly in 3 changes of cold water to remove the excess starch.
Gently heat the coconut liquid in a large pan before adding all the other ingredients and bringing to a rapid boil.
Turn to a very low simmer and cook for about 15 minutes, tightly lidded, until the rice is cooked. Remove the lid and keep warm, covered with a cloth, until ready to serve.

For the meatballs:

500g minced beef
225g desiccated coconut, placed in a bowl with 4 tbsp boiling water sprinkled over the top (this helps to rehydrate the coconut without making it soggy).
1 medium onion and 2 cloves garlic, grated, or blitzed in a food processor
1 tsp salt
2 eggs, beaten
1 tsp soft brown sugar
1 heaped tbsp garam masala or other spice blend, or just a mixture of cumin and coriander

Mix all the ingredients into bite-sized balls - you should have 30-35. Chill until ready to cook.
Heat the oil in a pan and fry them gently until brown on all sides and cooked through.

To serve:

Cut half a cucumber into thin slices
Quickly cook 200g prawns in the same pan as the meatballs
Quarter several hard-boiled eggs
Thinly slice some fresh chillies
Cook a finely chopped onion until quite burnt, or caramelised
soy sauce and chilli sauce (sweet &/or hot)
Set everything out for diners to help themselves.