Actually, most Singapore and Malaysian Malays call it Nasi Campur (mixed rice). Indonesians call it Nasi Padang (field rice). As a whiff of Indonesian wind blew over to Singapore decades ago, some Singapore Malays began to call it Nasi Padang too. The best version is available in north Malaysia, Penang and Kedah areas. It's called Nasi Kandar (balanced rice) there. But Nasi Kandar isn't pure Malay style. It's somewhere in between Malay and Indian Muslim style without being outright Briyani. Very cheap and low quality rice, even qualifying for discard in the bins, is used for Nasi Briyani. That's why it needs to be soaked in colorant while cooking. Nasi Kandar (or Campur or Padang) uses higher quality rice suitable for cooking and eating as plain rice. The lemak, curry, fish and meat can be cooked served as toppings separately.
The best rice is still Japanese, Korean, northern Chinese and Californian rice. Nobody there wants to even cook it as porridge as it'd be considered a waste of good plain rice. Southern Chinese, SEA and Indian rice grades are not that good. That's why chok, kway teow, kway chap, chee cheong fun etc. are invented out of rice. The best grade of rice in SEA is Thai jasmine flagrant. Below that grade, I'd consider inedible as plain rice and would rather have a bowl of noodle.