Steamed Coconut Rice - Nasi Lemak

By Dennis Sim

southeastasianfood.about.com

Steamed Coconut Rice

© Dennis K H Sim, licensed to About.com

Rice steamed with coconut milk is the basis of the famous Malaysian nasi lemak, which matches the
rice with hard boiled eggs, fried anchovies, fried
peanuts, sambal sauce and sliced cucumbers.

You may, of course, also enjoy this steamed
coconut rice with other meat dishes or vegetables. 
It is fragrant and very tasty and some people like to 
eat it on its own.

Ingredients:

• 2 cups long grain or basmati rice
• 1 cup coconut milk
• 1 cup coconut cream
• 3 slices of ginger root
• 2 pandanus leaves (optional)
• 1 tsp salt

Preparation:

Rice and How Much Coconut Milk/Cream to Use

I prefer using basmati rice for its distinct grainy texture and health benefits, but long grain rice
will do just as well. If you are using basmati rice, increase both the coconut milk and coconut
cream by ¼ cup each. If you use fragrant jasmine rice, reduce both the coconut milk and
coconut cream by 1/8 cup each.

1. Wash the rice until the water is clear and there are no more impurities.
2. Use a medium-sized pot or bowl. The rice will increase by about two and a half times in volume once cooked.
3. Put the rice in the pot or bowl. Add the coconut milk, coconut cream, ginger and salt. If you are using the pandanus leaves, tie it into a knot first, so that it stays in place while the rice is steaming.
4. Steam the pot or bowl (uncovered) on medium heat for 30 minutes. Stir the rice well with a fork and keep steaming it on medium heat for another 15 minutes.
5. Serve the steamed coconut rice hot with the nasi lemak accompaniments or other dishes like the Fried Fish in Sambal Sauce.