Yes, for easy preparation, simply add the rice and coconut milk mixture to the rice cooker and let it do its work while you prepare the toasted peanuts. 

First, let them cool down to room temperature before transferring to an airtight container. Then keep them in the refrigerator for up to four days. Reheat on the stovetop or in the microwave until heated through. 

No, you shouldn't. Always use full-fat coconut milk, as it provides a rich, creamy base for the dish, which is ideal for this recipe. 

Yes, this dish can be made vegan, and the above recipe uses only plant-based ingredients. However, the classic version of nasi uduk includes fish and meat as a side, but these are not essential ingredients.