Nasi Lemak (Coconut Rice)

Name: Nasi Lemak (Coconut Rice)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 cups jasmine rice, washed 3 times and drained; 1 cup coconut milk; 1 1 ⁄ 2 tsp. ground turmeric; 1 tsp. kosher salt; 3 fresh or frozen makrut lime leaves; 1 (6″) piece lemongrass, bruised with a mallet until pliable and tied into a knot; 1 (1″) piece ginger, peeled and bruised until flattened

This aromatic coconut rice is a breakfast favorite in Malaysia.

Serves
serves 8-10

PHOTOGRAPHY BY MATT TAYLOR-GROSS

This rich Malay coconut rice is a breakfast favorite in Malaysia. To learn how to tie a lemongrass knot, see our video. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel's article Hungry City.

Ingredients

2 cups jasmine rice, washed 3 times and drained
1 cup coconut milk
1 ¹⁄₂ tsp. ground turmeric
1 tsp. kosher salt
3 fresh or frozen makrut lime leaves
1 (6″) piece lemongrass, bruised with a mallet until pliable and tied into a knot
1 (1″) piece ginger, peeled and bruised until flattened

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Instructions

Step 1

Stir together rice, coconut milk, turmeric, salt, lime leaves, lemon-grass, ginger, and 1 1⁄2 cups water in a 2-qt. saucepan, and bring to a boil over high heat. Cover tightly with lid and reduce heat to low; cook, without stirring, until all liquid is absorbed and rice is tender, about 20 minutes. Discard lime leaves, lemongrass, and ginger before serving.

Stir together rice, coconut milk, turmeric, salt, lime leaves, lemon-grass, ginger, and 1 1⁄2 cups water in a 2-qt. saucepan, and bring to a boil over high heat. Cover tightly with lid and reduce heat to low; cook, without stirring, until all liquid is absorbed and rice is tender, about 20 minutes. Discard lime leaves, lemongrass, and ginger before serving.