Easy Nasi Lemak (Singapore/Malaysia Coconut Milk Rice)

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Ingredients

  • 3 cups jasmine rice (or any white long-grain rice)

  • 1/2 cup coconut cream ((thick coconut milk))

  • 3 cups water (add another 1/2 cup if cooking on the stove)

  • 2 pandan leaves ((screwpine leaves-knotted))

  • 1 stalk lemongrass ((bruised))

  • 2 tsp cooking oil (divided)

  • 1 cup dried anchovies

  • 1 cup dry roasted peanuts

  • Pinch of sugar

  • 1 small cucumber ((washed and thinly sliced))

  • Sambal nasi lemak

Directions

  1. 1

    Put everything in the rice cooker and press the cook button. Wait 10 minutes before opening the lid to fluff the rice

  2. 2

    Bring the water, coconut milk, pandan leaves, and lemongrass to a boil and then add the rice. Bring it back to a gentle simmer and then close the lid. Cook for 5 minutes and then give it a stir to prevent coconut milk from catching. Close the lid back and cook for another 5 minutes. Turn off the heat. Wait 10 minutes before opening the lid to fluff the rice

  3. 3

    Preheat a medium-size pan with 1 tsp cooking oil. Add anchovies and pan fry until crispy. Add a small pinch of salt and sugar and dish out.

  4. 4

    In the same pan, add another 1 tsp of oil. Add the peanuts and cook until the peanuts are lightly brown. Add a pinch of sugar and salt. Turn off the heat and give it a good stir to mix everything.

  5. 5

    Portion the rice on the plate. Place the sambal, dried anchovies and peanuts, and few slices of cucumber on the side of the plate.