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Nasi Lemak


Nasi Lemak (Malaysian Rice with Coconut Milk)


3 cups White medium grain rice
2 tsp. Sea salt
1 whole Grated coconut
2 cups Water
6 pieces  Screw pine leaves, tied into a knot

Wash rice, soak in water for 2 hours then drain

With a piece of muslin or fine strainer, squeeze put 2 cups warm water to the grated coconut to produce milk (first strain)

Do the same instruction above, but put 2 cups to produce 2nd round milk.

(This is the hard bit, so the quicker way is to substitute canned coconut milk).

In a rice cooker, mix rice with the 2nd-round milk and the salt and boil until the liquid is absorbed.

Place the screw pine leaves on top and leave rice in the cooker for another 1/2 hour.

Add in the 1st-round milk in the rice you're cooking.

Rake with wooden spoon and mix well and leave the rice in the cooker to absorb the milk for another 20 minutes.

Serve hot. for 10 people.


Useful tips:

Stir rice once or twice whilst boiling, but not anymore when the rice is dry.

Stir again only when adding the first round milk.



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Last modified: May 26, 2003