Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Malaysian Coconut Milk Rice (Nasi Lemak) Recipe
    Lost? Site Map

    Malaysian Coconut Milk Rice (Nasi Lemak)

    Malaysian Coconut Milk Rice (Nasi Lemak). Photo by Bonnie G #2

    1/1 Photo of Malaysian Coconut Milk Rice (Nasi Lemak)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Debbie R.'s Note:

    This is a Malaysian breakfast dish, according to Mark Bittman in "The Best Recipes in the World." See note below in recipe for suggested accompaniments.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.
    2. 2
      To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).
    3. 3
      FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).

    Ratings & Reviews:

    • on August 07, 2009

      45

      This was a really differant breakfast from what I'm used to but expected that and was excited about trying something out of my comfort zone. I made exactly as directed other than reducing the amount to serve 2 as it's only me. Loved the rice done this way - hint of cinnamon with the coconut milk made it taste almost like a creamy rice pudding. I used the egg option as the accompaniment and that combo was not to my personal taste, think the peanuts would have been better. Enjoyed the rice more by itself. Cooking with the milk I found it to stick really bad to the bottom of the pan but while it was a mess (soaking cleaned it right up) the taste was very nice. Made for Unrated Asian Recipe Tag Game - July-August 2009�.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Malaysian Coconut Milk Rice (Nasi Lemak)

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 466.3
     
    Calories from Fat 181
    38%
    Total Fat 20.1 g
    30%
    Saturated Fat 17.5 g
    87%
    Cholesterol 0.0 mg
    0%
    Sodium 349.6 mg
    14%
    Total Carbohydrate 64.7 g
    21%
    Dietary Fiber 3.3 g
    13%
    Sugars 6.9 g
    27%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    fresh ginger

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites