Grandpa & Grandma's Nasi Lemak Recipe Part 4 - Coconut Milk Rice
A simple, flavorful side dish that pairs perfectly with any meal. Made with coconut milk and rice, this dish is easy to make and delicious!
Ingredients
- 2 cups of rice - Thai fragrant rice or basmati rice
- 3 cups water
- 1 cup coconut milk
- 6 pandan leaves screwpines, tied into a knot.
- 3 thin slices of fresh ginger or cut into matchsticks
- 2-3 of Season with Spice's cardamom pods buah pelaga
- 2 of Season with Spice's star anise bunga lawang
- 1-2 cloves bunga chengkih
- 1/4 tsp salt or to taste
Instructions
- Rinse the rice, then add in the 3 cups of water and soak for 30 minutes (without soaking, the rice may not cook properly the first time because of the added coconut milk).
- In your rice cooker, add in the soaked rice and the water, and the remaining ingredients. Cook the rice, and when it is halfway done, open the cooker and stir well.
- Continue cooking, and once finished, gently fluff the rice. Let it sit for 10 minutes.
- Serve the rice with sides such as a hard boiled egg, roasted peanuts, fried anchovies, cucumber slices, and sambal (Part 1). This is the classic nasi lemak, which can be wrapped in a banana leaf and eaten later. To enjoy nasi lemak as a spread, add dishes such as tamarind prawns (Part 2) and sambal ikan bilis (Part 3).
Notes
-I noticed some confusion with the ratio of rice to water/coconut milk on
many nasi lemak posts online, since some cooks use a 'rice cup' for
rice, and a normal measuring cup for the liquid. It is best to use the
same ratio of liquid that you usually use to cook rice (which should be
around 2 parts liquid, 1 part rice). To prevent any mix-up on this
recipe, 'Cups' refers specifically to a normal, dry ingredient measuring
cup, which I used for both the rice and liquids. -Pandan leaves and fresh ginger are the essential spices for the nasi lemak. Leave it at that, or have fun adding in some of your favorite spices.
many nasi lemak posts online, since some cooks use a 'rice cup' for
rice, and a normal measuring cup for the liquid. It is best to use the
same ratio of liquid that you usually use to cook rice (which should be
around 2 parts liquid, 1 part rice). To prevent any mix-up on this
recipe, 'Cups' refers specifically to a normal, dry ingredient measuring
cup, which I used for both the rice and liquids. -Pandan leaves and fresh ginger are the essential spices for the nasi lemak. Leave it at that, or have fun adding in some of your favorite spices.
Nutrition
Serving: 150gCalories: 453kcalCarbohydrates: 76gProtein: 8gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 167mgPotassium: 252mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 42mgIron: 3mg
Tried this recipe?Let us know how it was!