Creamy and subtle coconut is cooked into my favourite rice dish, nasi lemak in Malay, which means rich and creamy rice-which is exactly what it is! When fresh pandanus leaf is added, the special fragrance created is unmatched. Traditionally this rice is served with a hot and spicy prawn or fish sambal and a side dish of cucumber in a banana leaf packet, offering the diner a perfumed surprise when the parcel is unpacked.

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Fragrant pandanus coconut rice (Nasi lemak) Recipe
Fragrant pandanus coconut rice (Nasi lemak) Recipe
Creamy and subtle coconut is cooked into my favourite rice dish, nasi lemak in Malay, which means rich
and creamy rice-which is exactly what it is! When fresh pandanus leaf is added, the special fragrance
created is unmatched. Traditionally this rice is served with a hot and spicy prawn or fish sambal and a side
dish of cucumber in a banana leaf packet, offering the diner a perfumed surprise when the parcel is
unpacked.
Ingredients :
400 g (2 cups) uncooked jasmine rice
2 pandanus leaves, tied into a knot, or 2 drops of pandanus essence
3 cups (750 ml) thick coconut milk
1 cup (250 ml) water
1 onion, finely chopped
2 teaspoons salt, or to taste
Method :
1. Place the rice in a container and wash it in a couple of changes of water until the water runs clear, then transfer to a microwave-proof
dish.
2. Add all the other ingredients to the rice and mix well, then cook uncovered in the microwave oven for 20 minutes on high. Alternatively
combine all the ingredients in a rice cooker and cook as you would normal rice. Fluff the rice with a fork before serving.
MAKES : 400 g (4 cups)
PREPARATION TIME : 15 mins
COOKING TIME : 20 mins
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