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.
Nasi Lemak (Coconut Rice)
This rich Malay coconut rice is a breakfast favorite in Malaysia.
Yield: serves 8-10
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 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
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.