Nasi Lemak (Coconut Rice)
Hi everyone. In this video I am going to share with you a Nasi Lemak (Coconut Rice) recipe.
Nasi lemak is a popular dish that originated in Malaysia. It is considered the national dish of Malaysia and is widely enjoyed throughout the country. The key component of Nasi Lemak is the rice, which is cooked in coconut milk and pandan leaves. This cooking method infuses the rice with a rich, creamy, and slightly sweet flavor. There are various ways to cook nasi lemak, and the exact preparation can vary based on personal preferences and regional variations. My family personally preferred the steaming method. When nasi lemak is prepared through steaming, it results in a fragrant, light, and fluffy rice dish with a subtle coconut flavor. The steam ensures that each grain of rice remains moist and tender.
Happy cooking😉
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Several notes here to share with you:
💡 I use Basmati rice in this recipe. It has a lower starch content compared to some other rice varieties. Basmati rice also known for its long grains, delicate aroma, and fluffy texture when cooked properly.
Here is a quick rundown of the recipe:
INGREDIENTS:
NASI LEMAK
==========
Serves 4 peoples
✅️ 200 g Basmati Rice
✅️ 150 ml Coconut Cream
✅️ 250 ml Hot Water
✅️ 30 g Ginger, sliced
✅️ 3 pcs Pandan Leaf
✅️ ½ tsp Salt
METHOD OF PREPARATION
STEP 1
To prepare the rice:
• Continue rinsing the rice for 2 to 3 times, or until the water runs clear.
• Let the rice drain in the sieve or colander for a few minutes, allowing excess water to drip off.
• Ensure that the rice is well-drained before proceeding.
Cut the pandan leaves into half crosswise with a scissor. Place the halved pandan leaves at the bottom of a claypot, roughly covering the entire base.
STEP 2
Add sliced ginger, salt, coconut cream and hot water to the rice prepared earlier. Stir the mixture briefly to mix well. Carefully tilt the bowl, pouring the rice mixture into the claypot. Even out the surface of the rice in the claypot, ensuring it is evenly distributed.
STEP 3
Heat up a steamer over HIGH heat until the water reaches boiling point. Once the water in the steamer has reached a rolling boil, carefully remove the steamer's lid. Carefully place the claypot into the hot steamer in a slow and controlled manner. Cover the steamer with its lid. Ensure that the steamer lid is properly in place. Steam the coconut rice over MEDIUM heat for about 35 to 40 mins.
STEP 4
After steaming the rice for approximately 40 mins, it should now be fully cooked through. Switch the heat OFF and let the cooked coconut rice rest undisturbed for an additional 15 mins in the steamer. 15 mins resting allows the rice to further absorb any remaining moisture, resulting in a more even and fluffy texture.
STEP 5
After 15 mins of resting, transfer the claypot to a table. Remove the pandan leaves from the claypot with a chopstick. Once the rice is adequately fluffed and separated, it is ready to be served. It is traditionally served with cucumber slices, hard-boiled egg, fried peanut, fried anchovies, and sambal. Creating a delicious and flavorful combination. A fried chicken pieces can also be added for a heartier meal.
Happy cooking 😉🧡
Music Credits
Yellow Rose of Berkeley
Canal_3
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