Nasi Lemak – Fragrant Coconut Rice Recipe |
Ingredients: |
300 g jasmine or long-grain uncooked rice 250 ml thick coconut milk 250 ml water 2 screwpine (pandan) leaves, knotted 1½ teaspoons salt |
Method: Wash rice well until water runs virtually clear. Drain well. Combine rice, coconut milk, water, and screwpine leaves in a rice cooker pot and mix well. Set aside to soak for 30 minutes. Stir in salt and switch rice cooker on. When done, fluff with a fork and serve hot. Alternatively, bring rice to the boil in a heavy-based pot (coconut milk scorches easily), then reduce heat to very low and cook, tightly covered, 20 to 25 minutes or until done. Served with crispy anchovies and peanuts, fried or hard-boiled egg, stir-fried tamarind prawns (shrimps), a small whole fish and garnish with sliced cucumber. Note: The more recently rice has been harvested, the less water it needs to cook. When cooking rice, it is better to err on the side of caution with the liquid – you can always add a little bit more water as the rice cooks, but you can do little to revive soggy rice. |
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