Savoury Rice with Herbs

This is a sort of Malaysian version of what the British adapted from India and called kedgeree. Instead of butter, we use thick coconut milk, boiled (with spices) until the milk becomes oil, and the rice turns green from the green and fragrant herbs it has been heated with. In Malaysia, I first ate nasi ulam in a restaurant called Sri Nonya, in Petaling Jaya, just outside Kuala Lumpur. Nonya food is a mingling of traditional Malaysian cuisine with Chinese, and is said to have originated in