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Coconut Milk Rice (Nasi Lemak)

Coconut Milk Rice (Nasi Lemak)
Tuesday, 19 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


At a glance
East Indian
Cooking Method
Side Dish
6 to 8

2 cups long grain rice, washed and drained
3 1/2 cups coconut milk (see recipe, above)
1/2 teaspoon salt
1 teaspoon butter
2 whole cloves
pandan leaves (screwpine), tied in a knot (optional)



Combine all ingredients in a pot and bring to a boil.  Reduce the heat to simmer, cover the pot, and cook until the rice is done and fluffy, about 35 to 40 minutes.  Remove the cloves and screwpine leaves before serving.

Additional Tips

Here is the most popular rice dish on the west coast of Malaysia.  It is served in coffee shops and roadside stands, wrapped in banana leaf and garnished with a sambal, peanuts, egg, and cucumber slices.  It is a perfect side dish with any of the curries in this series, as shown above.  Thin the coconut milk with an equal amount of water for a less pronounced coconut flavor in the rice.


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