Oct 20, 2011
9
reviews
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Nasi Lemak (Coconut Rice)

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.
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Nasi Lemak (Coconut Rice) Enlarge Image Credit: Todd Coleman
SERVES 8–10

INGREDIENTS

2 cups jasmine rice, washed 3 times and drained
1 cup coconut milk
1 ½ tsp. ground turmeric
1 tsp. kosher salt
3 fresh or frozen kaffir 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

INSTRUCTIONS

Stir together rice, coconut milk, turmeric, salt, lime leaves, lemon-grass, ginger, and 1 ½ 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.
Nasi Lemak (Coconut Rice)

This article was first published in Saveur in Issue #141

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Ratings & Reviews (9)

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The reason I gave this a 4 star verses a 5 star is because I didn't have kaffir lime leaves and I used brown rice. I'm sure if I did have the kaffir lime leave it would be even better, but the rice overall was great! It would make a fantastic side dish for most meals especially anything with an Asian flare. I will for sure make it again! :)
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Is the 2 cups of rice and 1 cup of coconut milk correct? Typically 1 cup of rice will require 2 cups of liquid (broth, water, etc.)
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@RIDGE - The recipes also calls for 1 1/2 cups of water but it's in the Instructions section not in the Ingredients section where it should be.
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Forgot to ask my question. Does anyone know if you can substitute regular lime leaves for kaffir lime leaves? I can't get kaffir where I live.
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It looks delicious. The Malaysian national dish nasi lemak also includes pandan leave, and excludes the tumeric powder. It tastes amazing!!
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To RICKRODRI: Asian markets usually carry Kaffir lime leaves, but if there are none in your area try using lime zest instead of the Kaffir leaves. It's not the same but it's the next best thing.
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This is a modern take on the traditional coconut rice. I'm with you THEMACARONQUEEN; the old recipe do not use tumeric or kaffir leaves (lime based).

They use screw-pine leaves (pandan leaves) instead giving it a more creamy fragrance (as oppose to fresh lime-like fragrance when kaffir lime is used.

never the less i'm sure its as yummy! traditionally eaten with spicy chili anchovies (or calamari/squid), slices of fresh cucumber and fried nuts.
Hi. I'm from Malaysia and I can guarantee that nasi lemak does not use saffron, tumeric, and kaffir lime leaves and lemongrass(though some may opt to add it in). The most important ingredient has actually been left out, that is the screwpine (pandan)leaves. That is what makes nasi lemak what it actually is (apart from the coconut milk). Some recipes may even call for fenugreek.
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Excellent, and v easy.
Nasi Lemak (Coconut Rice) 4 5 3 9

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