use jasmine rice...or even better use a good grade rice...
and also use "ori" santan...not those instant one

try it first...and you will know the differents

p/s:
but NOT all la those nasi lemak seller use jasmine rice...
becoz it's expensive

i do believe that adding margerin or any oil base ingredient will make the rice less sticky..
why not you search for your best personal taste of nasi lemak...
and ask politely the cook how did they cook it??

hahaha...that's why you need a good PR
eat every single day there lar....

wahh...your second method really haa??you sprinkle a santan after the rice already done cooking....
never heard of this method
but seems interesting...
and by the way...
for me...
a good nasi lemak is combonation of good taste of the rice+ikan bilis+sambal

or you can try my basic method..
1. wash n clean the rice
2. put it on the rice cooker
3. pour all santan inside the rice cooker (it depend on you..either you can use 50/50 with water or 100% santan)
4. put in all the ingredient (like ginger,salt,pandan leaf etc)
5. stir all the ingredient so they can be distribute evenly
6. cook it first for around 5 minute WITHOUT the rice cooker lid
7. again stir it
8. close it with the lid and wait it to cook

good luck bro

the reason my "sifu" told me are...
actually the 2nd stir(step 7) is the important ones...to mix up all the ingredient while they are hot
but sometimes we forget maa...so that's why my "sifu" said don't close it
just as reminder that the rice still need another stir and we still not done cooking