It’s important to note that you must not add in ALL the thick coconut milk right at the start. Otherwise the oil in the coconut cream will prevent the rice grain from cooking properly.
Rule of thumb:
For 1 kg of rice use 200 ml of thick coconut milk (1 coconut). However, use 50ml with water to cook first. Then the balance during warming stage. Also sufficient salt is necessary (2 teaspoon).
You can also serve the fried anchovies and the sambal separately.