Malaysia

Coconut Rice (Nasi Lemak)

Name: Coconut Rice (Nasi Lemak)
Yield: 12 servings
Cuisine: Malaysia cuisine
Ingredients: (1450 ml) basmati rice 6 cups; (1680 ml) coconut milk 7 cups; Salt To taste; pandan leaves tied in a knot (optional) 1.5; of fresh ginger root (optional) As needed

A Malaysia recipe for Coconut Rice (Nasi Lemak), presented with clear ingredients and concise step-by-step instructions.

12 servings · Easy

Nasi lemak is often called Malaysia's national dish, but it began as a simple way to turn leftover rice into a meal for workers and travellers, which is why the banana leaf wrapping matters. Coconut milk is absorbed during cooking rather than stirred in afterwards, and pandan leaf or a slice of lemongrass goes in with it. It is served at all hours of the day, usually with sambal, fried anchovies, peanuts and cucumber.

Ingredients

(1450 ml) basmati rice6 cups
(1680 ml) coconut milk7 cups
SaltTo taste
pandan leaves tied in a knot (optional)1.5
of fresh ginger root (optional)As needed

Directions

1
Rinse the rice and set it aside.
2
Meanwhile put the coconut milk on the stove, and add the salt.
3
Add the rice, pandan leaves, and ginger. Let it simmer until the coconut milk evaporates.
4
Cover it with lid and let it sit for about 15 minutes until it is well cooked.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.