Nasi lemak is a Malaysian dish that consists of rice cooked in coconut milk and served with sambal and garnishes such as hard-boiled eggs, pickled vegetables, and crispy fried anchovies. Nasi lemak is considered Malaysia’s national dish, but variations can also be found in parts of Indonesia and the southern Philippines.
Rice in nasi lemak is cooked in the same manner as rice in water, with the exception that the water is replaced with coconut milk. The fragrance imparted by pandan leaves, lemongrass, and makrut lime leaf complements the richness of the flavor.
Long grain rice is ideal for this dish because it has a low starch content and the grains do not clump together.
- 2 cups basmati or any long grain rice
- 1 pandan sheet
- 1 lemongrass stalk only white part
- 1/2 makrut lime leaf optional
- 1 can of whole coconut milk
- Side dishes: sambal, hard-boiled egg halves, sliced cucumber, crispy fried anchovies, peanuts
- Collect all of the ingredients.
- Rinse and drain the rice.
- Make a knot with the pandan leaf.
- Tap the lemongrass stalk lightly.
- If using, place the pandan leaf, lemongrass, and makrut lime leaf in the pot; alternatively, use a rice cooker. Pour in the rice, then the coconut milk, bring to a boil, cover, and cook for 20 minutes.
- Remove the lid and stir the rice with a fork halfway through cooking. Continue to cook until the dish is finished.
- To serve, pile a heaping spoonful of coconut rice in the center of a plate. Add a heaping tablespoon of sambal on top. Serve with the garnishes arranged around the rice.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 410Total Fat 24gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 3gCholesterol 53mgSodium 76mgCarbohydrates 43gFiber 1gSugar 1gProtein 8g