How to Make Coconut Rice (Nasi Lemak) (12 Steps)

Coconut rice combines sticky long grains of rice with creamy, sweet coconut milk. The result is an aromatic and satisfying starch. Because coconut rice features prominently in numerous regional cuisines around the world, recipes and cooking methods for this dish abound. South Indian versions of coconut rice add ghee, chillies, dal and curry. Nasi Lemak, the Malaysian version of coconut rice starts with a basic recipe and sometimes includes pandan leaves, lemongrass and ginger. The dish is sometimes served with anchovy sauce or banana leaves.

Things You'll Need

Coconut milk
Water
Colander
2 teaspoons vegetable oil
2 cups jasmine rice
2 cups low sodium chicken stock
2 cups coconut milk
1/2 cup shredded sweetened coconut

1/3 cup cashews
1 teaspoon fresh grated ginger
2 limes
Baking sheet
Knife
Pot
Fork

Instructions

Preheat oven to 350 degrees.
Place rice in colander and rinse under cold water, stirring the grains with your hand. Continue rinsing until water runs clean from the colander.
Place rice in large pot.
Add chicken stock and coconut milk to rice.
Drizzle vegetable oil into mixture, and add grated ginger. Stir.
Cook rice mixture over medium high heat until it comes to a boil.
Cover rice, and reduce heat to low. Continue cooking for 20 minutes.
Arrange shredded coconut and cashews on baking sheet while rice simmers. Bake in oven for 10 to 15 minutes, shaking pan occasionally.
Remove rice from burner, and allow to rest covered for five to 10 minutes.
Fluff rice with fork.
Slice limes into wedges.
Add coconut and cashews to rice mixture before serving. Serve with lime wedges so guests may add citrus to taste.

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