Nasi Lemak

Coconut Rice

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My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This coconut-flavoured rice forms the base of Malaysia’s most iconic dish, nasi lemak. I served nasi lemak during the Quarter Finals of my MasterChef UK journey as this dish holds a very special place in my heart, and brings back so many fond memories of my childhood. This fragrant rice can be served plain with nasi lemak sambal, or with side dishes such as rendang (pages 66, 80, 82 or 84) or fried chicken.


  • 370 g (13 oz) basmati rice
  • 2 star anise
  • 2.5-cm (1-inch) length cinnamon stick
  • 2.5-cm (1-inch) knob ginger, peeled and thinly sliced or crushed
  • 2 pandan leaves, rinsed and tied into a knot
  • 800 ml (26 fl oz / cups) coconut milk
  • 1 tsp salt
  • 1 Tbsp vegetable oil


  • Rinse the rice and drain. Place in a rice cooker with the rest of the ingredients. Stir to mix, then turn on the rice cooker.
  • Alternatively, cook the rice in a non-stick pan. Combine all the ingredients in the pan and place on a stove over medium heat. Cover the pan and let it simmer until the rice is done.

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