Combine all ingredients for the coconut rice into a rice cooker or cooking pot and cook. When the liquid is simmering, taste for salt. It should be slightly salty.
Fry the ikan bills (anchovies) crispy. Keep it aside.
To make the sambal ikan bills, fry the onions in a deep pan with some oil until it is slightly golden in colour.
Add the blended paste as well as the chilli paste and salt and sugar. Cook over medium heat until the oil splits at the side.
Allow the gravy/sauce to be really dry, then add in the thick onion rings, a few drops of vinegar (as required) and a pinch of sugar.
When the oil splits at the side of the pan, add in the fried ikan bilis and roasted peanuts.
Switch off the flame immediately.