Classic Nasi Lemak Coconut Rice
A fragrant Malaysian staple featuring long-grain rice infused with rich coconut milk, aromatic pandan leaves, and a hint of ginger.
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Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 3 leaves Pandan leaves, tied in a knot
- 1 inch Ginger, bruised
- 1 stalk Lemongrass stalk, bruised(optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Sugar
- 1/2 cup Dried anchovies (Ikan Bilis)
- 1/2 cup Roasted peanuts
- 1 medium Cucumber, sliced
- 2 large Hard-boiled eggs
Instructions
- 1
Rinse the jasmine rice under cold water several times until the water runs clear to remove excess starch.
- 2
Place the rinsed rice in a rice cooker or a medium-sized heavy-bottomed pot.
- 3
Add the coconut milk, water, salt, sugar, bruised ginger, and lemongrass to the rice.
- 4
Tie the pandan leaves into a knot and push them down into the liquid to submerge them.
- 5
If using a rice cooker, set to the standard rice setting; if using a stove, bring to a boil, then reduce to a low simmer with a tight lid for 15-20 minutes.
- 6
Once the rice is cooked, remove the ginger, lemongrass, and pandan leaves.
- 7
Gently fluff the rice with a fork or rice paddle to distribute the coconut oils evenly.
- 8
Serve hot with a side of fried anchovies, peanuts, cucumber slices, boiled eggs, and sambal chili.
Nutrition per Serving
480
Calories
12g
Protein
62g
Carbs
22g
Fat
4g
Fiber
3g
Sugar
580mg
Sodium
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