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Nutrition Facts

Serving Size 1 (154g)

Recipe makes 6 servings

The following items or measurements are not included below:

pandan leaves

Calories 261
Calories from Fat 59 (22%)
Amount Per Serving %DV
Total Fat 6.6g 10%
Saturated Fat 5.1g 25%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 2mg 0%
Sodium 163mg 6%
Potassium 178mg 5%
Total Carbohydrate 43.7g 14%
Dietary Fiber 1.3g 5%
Sugars 4.3g
Protein 6.2g 12%

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Coconut Rice (nasi Lemak)

Recipe #69488 | 25 min | 5 min prep | add private note

By: WaterMelon
Aug 25, 2003

I usually serve this fluffy, fragrant rice with Malaysian chicken curry - absolute heaven!

SERVES 6 (change servings and units)

Ingredients

SPICES

Directions

  1. 1
    Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
  2. 2
    Simmer over low heat.
  3. 3
    In the meantime dry fry dessicated coconut with the spices until lightly browned.
  4. 4
    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.
  5. 5
    Add the dessicated coconut and mix well before serving.
  6. 6
    May serve with Malaysian Chicken Curry.

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Featured Reviews for This Recipe

From: hippeastrum

On May 27, 2007

Good recipe. I couldn't find any pandan leaves either, but I also used basmati rice. I made it with malaysian chicken curry also. Thanks!

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  • From: Roosie

    On Oct 8, 2004

    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!

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  • From: KitchenManiac

    On Dec 11, 2003

    This was a simple and tasty recipe, and authentic to boot. But I did leave the dessicated coconut out cos my family isn't much of a fan of them. Did serve it with the malaysian chicken curry, and the combination was just fantastic. Recipe worth repeating. (pick your chef)

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