Nasi Lemak, rice in coconut milk. Malaysian rice rice recipe.

As a child, did you ever eat rice with butter and sugar if there was some rice left in the pan? This dish is eaten in many countries. In the Netherlands this was rice cooked in milk with butter and sugar and sometimes also with cinnamon. In Indonesia and Malaysia they cook the rice in coconut milk, possibly with some cardamom or star anise.

Nasi Lemak is the Malaysian name and Nasi Uduk the Indonesian name for rice cooked in coconut milk. Deliciously scented rice that is not difficult to make at all.

In Malaysia this dish is often eaten at breakfast and in Indonesia, the Nasi Uduk, it is packaged in a banana leaf and eaten as a delicacy, possibly with some fried onions on it. (Banana leaf / Pisang leaf is available at the toko)

The rice is the basis of this dish and you can completely let your imagination run wild and make all kinds of tasty dishes with what you currently have at home. You can also add some spices to cooking as I did in this recipe, The co-cooking of star anise or cardamom give a special twist to this dish.

You can cook some Pisang leaf with the rice for the taste and use the rest of the leaf to serve the rice nicely.

Nasi Lemak


Ingredients for the rice:

    • 300 gr basmati rice
    • 1/2 tsp salt
    • 200 ml coconut milk
    • 350 ml water
    • a piece of pandan leaf
    • 2 cardamom pods


  • Ingredients sambal:

    • 5 fresh red peppers without seeds
    • 1 dried chili
    • 100 gr onion small cut
    • 1 clove garlic
    • 1/2 tsp salt
    • 125 ml neutral oil
    • 2 tbsp water
    • 1 tbsp tamarind water (see below)
    • 1 tbsp fine coconut blossom sugar

    Serve with fried onions, katjang goreng and hard boiled eggs. Possibly some ikan bilis Malaysian name or ikan teri (Indonesian name), this is dried and fried anchovies.

    For the Tamarind water:

    Soak 25 grams of tamarind for at least 5 to 10 minutes in 3dl warm water. Strain it into a fine sieve and store the moisture.


    • Wash and strain the rice under the tap. Then let it drain well and put the rice with the other ingredients in a pan. Let cook for 10 to 12 minutes, When the rice is cooked, take the pan off the heat and let the rice stand for another 10 minutes with the lid on the pan. meanwhile, boil the eggs and peel them.
    • Puree fresh and dried peppers, onion, garlic, salt, 2 tbsp oil and water in a food processor or hand blender tray to a smooth paste.
    • Make a cone from paper towels and pandan top. Put on the sides some of the sambal, fried onions and katjang. Then put the rice in the middle so that the rice is nicely covered. Serve on a pandan leaf with hard-boiled egg.

Older Post Newer Post