Easy Nasi Lemak Coconut Rice Recipe

Fragrant coconut rice is the heart of nasi lemak. Pair it with your favourite accompaniments for a satisfying meal.

Serves: 3–4
Time: Approximately 30 minutes, depending on your rice cooker

Ingredients

• 2 rice-cooker cups jasmine rice, using the cup supplied with your cooker

• 200ml Kara Coconut Milk

• Water, as needed for your rice cooker

• 2 pandan leaves, tied into a knot

• ½ teaspoon salt

• 2 thin slices ginger, optional

To serve:

• Sambal

• Sliced cucumber

• Boiled eggs

• Roasted peanuts

• Crispy fried anchovies

Method

1. Rinse the rice. Wash the rice several times, drain well and place it in your rice cooker.

2. Add the liquids. Pour in the coconut milk, then add water to the cooker’s usual white-rice level for two rice-cooker cups. The coconut milk counts towards the total liquid.

3. Add the aromatics. Stir in the salt, then add the pandan leaves and optional ginger.

4. Cook. Use the normal white-rice setting.

5. Rest and fluff. Leave covered for 10 minutes after cooking. Remove the pandan and ginger, then gently fluff.

6. Serve. Add sambal, cucumber, eggs, peanuts and anchovies.

Easy tip: Use ready-made sambal and prepared accompaniments to keep preparation simple.