Nasi lemak

Nasi lemak

Coconut rice

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Though traditional nasi lemak is simply flavoured with salt and coconut milk, some cooks like to enhance the flavour with pandanus. Tie 2 or 3 lengths of pandanus leaf into a knot to fit easily in the pan and so they are easy to remove. Add it to the liquid in which the rice will be cooked and remove after the rice is cooked.

Ingredients

Quantity Ingredient
500g long-grain rice
310ml coconut milk
2 1/2 teaspoons salt

Method

  1. Soak the rice in water overnight. Drain well, then spread the rice in the top basin of a steamer and steam over rapidly boiling water for 30 minutes. Halfway through steaming, stir the rice so that it cooks evenly.
  2. Put the coconut milk and salt in a large saucepan with a tight-fitting lid over medium heat, stirring often, but do not boil. Add the steamed rice to the coconut milk, stir well, cover, then remove from the heat and let stand for a further 30 minutes,or until the milk is completely absorbed.
  3. Spread the rice in top of the steamer once more and steam over rapidly boiling water for a further 30 minutes, starting on high heat and gradually reducing the heat until just simmering until the rice is tender and all of the liquid has been absorbed. Serve the coconut rice hot with meat, poultry, fish or vegetable dishes, both mild and hot.

Variation

  • You can mix 400 ml coconut milk and 350 ml water in a saucepan with 2 teaspoons salt and bring it to the boil. Add 400 g long-grain rice, stir, reduce the heat to low, and cook uncovered until the surface of the rice is dotted with little holes. Cover and cook for 7 minutes, then allow to rest without lifting the lid for another 5 minutes before serving. If you would like a less rich result, increase the water and decrease the coconut milk. As long as the total liquid content is 750 ml the consistency will be correct for that amount of rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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