Nasi lemak simply means oiled rice. Here the oil refers to fat, which is derived from coconut milk. This recipe shares the step-by-step to cook coconut milk infused steamed-rice, nasi lemak.
Nasi lemak is good to go with any dishes, especially curry or sambal varieties. I love to cook it with basmati rice because the coconut flavour stands out more as jasmine rice already has its beautiful fragrance.
Coconut Milk Infused Steamed-Rice (Nasi Lemak)
|1.||Jasmine rice 1-1/2cup （approx. 380g)|
|2.||Thick coconut milk 140g|
|6.||Pink salt 1/2tsp|
|7.||Fish sauce 1tsp|
|8.||Pandan leaves（10-12 pcs）to taste|
- Clean and slice shallot and ginger, set aside
- Clean and cut pandan leaves into pieces of 3-4inch length, set aside.
- Rinse the rice, drain and dry，set aside.
- Mix thick coconut milk with water.
- In rice cooker pot, add rice, coconut milk mixture, shallot, ginger, pink salt and fish sauce, stir to mix well.
- Place pandan leaves on top, press start button to begin the rice cooking setting.
- Authentic nasi lemak uses basmati rice. Basmati rice is white rice commonly grown in the Himalayas, India, and Pakistan—with India producing about two-thirds of the world’s supply. Its grain is longer than jasmine rice grain. The short grain rice is not suitable for cooking nasi lemak.
- Even if you purchase the same brand of rice, the liquid absorbent level varies for crops from different batches. You may need to adjust the total volume of liquid to be added to cooking the rice depending on its liquid absorbent level.
The ratio of thick coconut milk to water is 1:2. Should you enjoy richer flavour of the coconut milk, you may increase the weightage of coconut milk accordingly.
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