These flatbreads are making us reconsider our lifelong commitment to pizza:
½ English hothouse cucumber, cut in half lengthwise, thinly sliced crosswiseChop paper lantern chiles into ½" pieces, discarding most of the seeds that fall out. Place in a small bowl and pour in boiling water to cover. Let sit 30 minutes to soften, then drain.
Pulse shallots, garlic, and ¼ cup fried anchovies in a food processor until a smooth paste forms. Transfer to a medium bowl. Add paper lantern and Holland chiles to food processor and pulse until very smooth and no visible pieces of dried chile remain. Transfer chile purée to a small bowl. Place rice in a medium saucepan and pour in cold water to cover; swirl with your hands to rinse away some of the starch. Drain and repeat process 2 more times. Water should be just slightly cloudy at this point. Place rinsed rice back into saucepan and cover with 2½ cups cold water; stir in salt. Gather pandan leaves together and tie into a knot; add to pan. Bring rice to a simmer over medium-high heat. Cover pan and reduce heat to low; cook 18 minutes. Remove lid and stir in coconut milk.