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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

⁽³⁾ RATE IT NOW Print Recipe

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

1 1/2 cups long grain rice
2-2 1/2 cups chicken stock
1/2 cup coconut milk (low fat)
5 pandan leaves (tied into a knot for easy removal)
1 teaspoon garlic powder
1 dash salt
1/4 cup desiccated coconut (dried flaked coconut)

SPICES

1 dash turmeric
1 dash black pepper
1 dash ground ginger
1 dash chili flakes

Directions

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