To begin, if using fresh rice, rinse it thoroughly until the water runs clear. Cook with the 1 ½ cups of water and salt in a rice cooker or pot. Once done, fluff it and allow to cool completely. Ideally, use rice made the day before for a firmer, non-sticky texture.

While the rice cools, prepare the toasted coconut. In a dry pan over medium heat, toast the grated coconut until golden brown and fragrant. Stir constantly to prevent burning. Set aside to cool.

Next, toast the kerisik if using. Continue in the same pan by gently frying an additional few tablespoons of grated coconut until deeply golden, then grinding it into a coarse paste. This adds richness and depth, especially if you're not adding meat or seafood.

Chop all herbs very finely. This is key for the signature texture and even distribution of flavour. Pay close attention to fibrous herbs like lemongrass and kaffir lime leaves, they must be minced finely or they’ll overpower the dish.

In a large mixing bowl, combine the cooled rice with the toasted coconut and kerisik. Gently fold with your hands or a wide spoon, loosening any clumps and ensuring even mixing.

Add the chopped herbs, grated turmeric, galangal, bird’s eye chillies, and shallots to the rice. Mix gently but thoroughly to ensure all ingredients are evenly distributed. Avoid overmixing which can break the rice.

Squeeze the juice of one lime over the rice mixture. This brightens the flavours and balances the earthy, spicy notes. Mix again gently.

Taste the Nasi Ulam and adjust seasoning. You may add a pinch more salt or a few extra chillies depending on preference. Traditional Nasi Ulam should be punchy, fresh, and lightly spicy.

Transfer the rice salad to a serving platter. Garnish with fried shallots, halved hard-boiled eggs, or extra fresh herbs. Serve at room temperature with cucumber slices or as part of a larger Malay spread. This dish pairs beautifully with grilled fish or sambal for those who want added heat.