Rice Cooked in coconut milk

Name: Rice Cooked in coconut milk (Nasi Lemak)
Cuisine: Malaysian
Ingredients: Ginger 1-cm (2-in) knob, peeled and thinly sliced; Pandan leaves 3, knotted; Salt 1 tsp; Peanuts 70 g (2½ oz), fried until golden; Coconut milk 1.1 litres (37 fl oz), extracted from 2 grated coconuts and 1.1 litres (37 fl oz) water; Anchovies (ikan bilis) 55 g (2 oz), washed, drained and deep-fried until crispy; Hard-boiled eggs 3, peeled and quartered; Rice 600 g (1 lb 5 oz), washed and drained

Nasi Lemak

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Rice 600 g (1 lb 5 oz), washed and drained

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine rice with the coconut milk, ginger and pandan leaves in a pot. Season with salt and bring to the boil until all the liquid has been absorbed. Stir well.
Reduce heat and cover pot. Leave to cook for another 10 minutes.
Serve with fried peanuts, anchovies, hard-boiled eggs and Prawns with Sambal Belacan.