Coconut Rice (nasi Lemak)

"I usually serve this fluffy, fragrant rice with Malaysian chicken curry - absolute heaven!"
 
Download
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by hippeastrum photo by hippeastrum
Ready In:
25mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
  • Simmer over low heat.
  • In the meantime dry fry dessicated coconut with the spices until lightly browned.
  • I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
  • Add the dessicated coconut and mix well before serving.
  • May serve with Malaysian Chicken Curry.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Artandkitchen
    Tasty rice: I didn't have at home the pandang leaves, but I used 2 sweet basil and 3 curry leaves istead. I used water instead of chicken stock.<br/>The roasted spices make this rice relly very special.<br/>We had our nasi lemak with my recipe of "Recipe #440588".
     
  2. hippeastrum
    Good recipe. I couldn't find any pandan leaves either, but I also used basmati rice. I made it with malaysian chicken curry also. Thanks!
     
  3. Roosie
    As KitchenManiac said, simple and tasty! I used lite coconut milk, although in retrospect I wish I had used the real stuff for some extra creaminess (I love coconut!). I did have to leave out the pandan leaves as I didn't have any. I really enjoyed the touch from the flaked coconut- it gave the rice some extra body and flavor. I did substitute your spice blend with Mini R.'s "Emotional Balance" Spice Mixture (#48156) which has all the spices recommended in your recipe and a few extras, which worked wonderfully. I did add Zhoug (#57689) rather than pepper flakes. Lovely rice. I must mention- I made this with brown rice... so I used 1 1/2 cups rice, 2 cups water and 1 cup coconut milk. Thank you for a lovely unique rice! I will try to find pandan leaves and make this again soon, the real authentic way!
     
  4. KitchenManiac
    This was a simple and tasty recipe, and authentic to boot. But I did leave the dessicated coconut out cos my family isn't much of a fan of them. Did serve it with the malaysian chicken curry, and the combination was just fantastic. Recipe worth repeating. :) (pick your chef)
     
Advertisement

Tweaks

  1. Artandkitchen
    Tasty rice: I didn't have at home the pandang leaves, but I used 2 sweet basil and 3 curry leaves istead. I used water instead of chicken stock.<br/>The roasted spices make this rice relly very special.<br/>We had our nasi lemak with my recipe of "Recipe #440588".
     
  2. Roosie
    As KitchenManiac said, simple and tasty! I used lite coconut milk, although in retrospect I wish I had used the real stuff for some extra creaminess (I love coconut!). I did have to leave out the pandan leaves as I didn't have any. I really enjoyed the touch from the flaked coconut- it gave the rice some extra body and flavor. I did substitute your spice blend with Mini R.'s "Emotional Balance" Spice Mixture (#48156) which has all the spices recommended in your recipe and a few extras, which worked wonderfully. I did add Zhoug (#57689) rather than pepper flakes. Lovely rice. I must mention- I made this with brown rice... so I used 1 1/2 cups rice, 2 cups water and 1 cup coconut milk. Thank you for a lovely unique rice! I will try to find pandan leaves and make this again soon, the real authentic way!
     

RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes