Coconut Rice (Nasi Lemak)
Photo: Mw12310, CC BY-SA 3.0
Nasi lemak is rice cooked in coconut milk instead of water, which gives every grain a rich, faintly sweet flavor and a soft, fragrant texture. This version uses basmati, so the grains stay separate and slender. The knotted pandan leaf adds a grassy, vanilla-like scent, and a few slices of ginger add warmth. It is the base of Malaysia's best-known dish, and it pairs well with almost any spicy side.
Instructions
Rinse the rice in water and set it aside while you prepare the coconut milk.
Pour the coconut milk into a large pot, add salt, and place it on the stove.
Add the rinsed rice to the pot, along with the knotted pandan leaves and the ginger if you are using them. Let everything simmer until the coconut milk has cooked down and been absorbed by the rice.
Put a lid on the pot and leave the rice to sit for about 15 minutes. It is ready when the grains are tender all the way through.
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