Nasi Lemak (Rice Cooked in Coconut Milk)

Nasi Lemak (Rice Cooked in Coconut Milk)

This rice is a staple in Malay breakfasts. Try pairing it with your favorite side dishes! This is generally made with Thai fragrant rice but if you don't have any, use long-stored rice if you have some. Don't cook this using new rice.

Ingredients: 4 servings

Thai rice or long-stored rice
4 cups
Coconut milk
200 ml
1 heaping tablespoon
Pandan leaves (optional)
1-2 leaves
Side dish recommendations:
Sambal Recipe ID: 795467 *Must have
To taste
Sunny-side up or boiled eggs
1 egg per serving
Sambal Terur Recipe ID: 862059
1 egg per serving
Sliced cucumbers
to taste
Vinegar-fried peanuts
to taste
Deep fried chirimen jako or small mackerel
to taste or 1 fish per serving
Deep fried tempeh
to taste
Wiener sausages, etc.
to taste
Fancy side dish recommendations:
Fried chicken wings
1 per serving
Fried squid rings
to taste


1. Wash the rice and then put it in the rice cooker. There's no need to soak the rice. Wash the pandan leaves and tie them in a knot. If they are dehydrated, then just put them in directly as is.
2. Add salt to the rice and then pour in the coconut milk. Adjust as necessary with some water, if necessary. Mix it well. The liquid should be slightly lower than the 4 cup mark. Add the pandan leaves and cook the rice.
3. Here is the cooked rice.Take out the pandan leaves and mix well.
4. Mix in some sambal while eating.

Story Behind this Recipe

My husband loves this!