Ingredients for Malay Style Coconut Rice Nasi Lemak
- 1 cup uncooked fragrant rice (e.g., basmati or jasmine)
- 1 ½ cups coconut milk
- ½ cup water
- Screwpine Leaves
- Fresh Ginger
- Onions
- Cinnamon Stick
- Star Anise
- 1 teaspoon salt
- Sugar
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How to Make Malay Style Coconut Rice Nasi Lemak
- Rinse 1 cup of uncooked fragrant rice (e.g., basmati or jasmine) thoroughly under cold water until the water runs clear.
- In a rice cooker, combine the rinsed rice, 1 ½ cups of coconut milk, ½ cup of water, 1 teaspoon of salt, and 1 pandan leaf (optional, for extra aroma).
- Cook the rice according to your rice cooker's instructions. Once cooked, let it stand for 10 minutes.
- Gently fluff the rice with a fork. If you like, wrap the hot rice in a banana leaf for 15 minutes to infuse it with extra flavor and aroma.
- Serve immediately with sambal (recipe not included here), sliced cucumber, approximately ½ cup of fried peanuts, and a hard-boiled egg.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
32g
Fat
59g
Carbs
30g
