Nasi lemak is often called the National dish of Malaysia. It is a fragrant rice made with coconut milk and wrapped and flavored with pandan leaf. Unfortunately, pandan leaf is not available in most US markets and there is no real equivalent for it. It provides a subtle, flowery-sweet taste. Many of the spices used in Malaysia are not readily available in the States. If you have ever tasted nasi lemak on the streets of Malaysia, you will realize that this is NOT the same recipe. We wanted to serve rice with our Malaysian Satay with Peanut Sauce, however, so we have tried to make a substitute that may not be authentic, but we tried to get it as close as possible. Despite the fact that it is not traditional, this Nasi lemak Recipe is still yummy, and a lovely side dish to Malaysian meals.

Nasi Lemak Recipe Ingredients – Serves 4 – 6

• 2 cups basmati rice
• 3 cups water
• 1 cup coconut milk
• 1 tablespoon fresh, peeled, minced ginger
• 1 tablespoon grated lemon peel
• 1/2 teaspoon ground cardamon
• 1 teaspoon star anise seeds
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt

NOTE: In our photos, the recipe has been doubled.

Nasi Lemak Recipe Directions

Rinse the rice then put it in a pot and soak it in 3 cups of water for 30 minutes. (Do not skip this stage.)

To the rice and water add the coconut milk, 1/4 teaspoon salt, cardamon, anise seeds, cloves, minced ginger and lemon peel.

Bring to a boil, then lower the heat to simmer. Cover the pot and cook for 15 to 20 minutes or until the liquid is absorbed. Turn off and leave the lid on and allow to rest for another 10 minutes.

Serve the rice hot. If you would like, press a 1/2 cup of rice into a small bowl. Invert the bowl on individual plates then remove the bowl to get the traditional nasi lemak dome.

Serving Suggestions: Serve with Chicken Satay with Peanut Sauce, Stir-fried Bean Sprouts, Cucumber Slices and Kuih Bahulu for Dessert. All recipes are available on Home School Companion.