Nasi Lemak: Easy Malaysian-Style Coconut Rice Recipe For Dinner
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Nasi Lemak: Easy Malaysian-Style Coconut Rice Recipe For Dinner
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If a wholesome bowl of rice is all you love for dinner, choose to make this addictively creamy coconut rice to eat with a spicy curry or helping of spicy sambal. What’s also special about this staple delicacy from Malaysia is that the rice is cooked in a bamboo steamer for the most delicate grains.
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2.5 cups basmati rice 200 ml coconut milk 1 tablespoon grated ginger 2 teaspoons kewra water 1 hard-boiled egg, halved 2 tablespoons fried peanuts ½ cucumber, sliced 1 tablespoon sambal paste Salt, to taste
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Set up a deep pan with 3-inches of hot water over a stove and place the bamboo steamer on top.
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Line it with a soft, clean cheesecloth and allow the water to come to a boil.
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Rinse the rice and drain all the water before adding it to a separate pan with the kewra water, coconut milk and ginger.
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Continue to stir the mixture until it starts to thicken slightly before seasoning with some salt.
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Once it resembles the_texture of rice pudding, transfer it to the cloth-lined steamer and cook it on a low heat for 45-50 minutes.
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Check the_texture of the rice after 35 minutes for doneness and continue to cook as needed, until the grains turn fluffy and soft without sticking.
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Transfer some to a bowl while still hot and top up with the boiled egg, sambal paste, fried peanuts and cucumber.