hi christine,

just a rough idea. i learned it from my mother-in-law who is a malaysian.

what she does is to use regular long rain rice (she buys thia jasmine rice.) and washes the rice like you normally do. and use thin coconut extract from the fresh dessicated coconut flesh like most people do in thia part of the wourld. use the same amount you will use for the amount of rice like you cook regular rice. if you use packet coconut cream/milk, i guess you have to delute it to make it thin.

then you add 2 bruised lemon grass (fat, bottom parts only.) knot 2 screwpine leaves (pandan leaves) together. use a knife to lightly crush 2-3 cloves of garlic (get rid of the outer leaves of course). put all these into the rice/coconut milk mixture and cook the rice in the rice cooker like you will do with the regular rice.

then you can serve this with the ikan bilis with peanuts, sliced cucumber and sambal (chili sauce).

hope this helps.