Coconut Rice (nasi Lemak)
photo by Artandkitchen
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 cups long grain rice
- 2 - 2 1⁄2 cups chicken stock
- 1⁄2 cup coconut milk (low fat)
- 5 pandan leaves (tied into a knot for easy removal)
- 1 teaspoon garlic powder
- 1 dash salt
- 1⁄4 cup desiccated coconut (dried flaked coconut)
-
SPICES
- 1 dash turmeric
- 1 dash black pepper
- 1 dash ground ginger
- 1 dash chili flakes
directions
- Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
- Simmer over low heat.
- In the meantime dry fry dessicated coconut with the spices until lightly browned.
- I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
- Add the dessicated coconut and mix well before serving.
- May serve with Malaysian Chicken Curry.
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Reviews
-
As KitchenManiac said, simple and tasty! I used lite coconut milk, although in retrospect I wish I had used the real stuff for some extra creaminess (I love coconut!). I did have to leave out the pandan leaves as I didn't have any. I really enjoyed the touch from the flaked coconut- it gave the rice some extra body and flavor. I did substitute your spice blend with Mini R.'s "Emotional Balance" Spice Mixture (#48156) which has all the spices recommended in your recipe and a few extras, which worked wonderfully. I did add Zhoug (#57689) rather than pepper flakes. Lovely rice. I must mention- I made this with brown rice... so I used 1 1/2 cups rice, 2 cups water and 1 cup coconut milk. Thank you for a lovely unique rice! I will try to find pandan leaves and make this again soon, the real authentic way!
Tweaks
-
As KitchenManiac said, simple and tasty! I used lite coconut milk, although in retrospect I wish I had used the real stuff for some extra creaminess (I love coconut!). I did have to leave out the pandan leaves as I didn't have any. I really enjoyed the touch from the flaked coconut- it gave the rice some extra body and flavor. I did substitute your spice blend with Mini R.'s "Emotional Balance" Spice Mixture (#48156) which has all the spices recommended in your recipe and a few extras, which worked wonderfully. I did add Zhoug (#57689) rather than pepper flakes. Lovely rice. I must mention- I made this with brown rice... so I used 1 1/2 cups rice, 2 cups water and 1 cup coconut milk. Thank you for a lovely unique rice! I will try to find pandan leaves and make this again soon, the real authentic way!
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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