Nasi Lemak, also known as Coconut Rice, is a veritable symphony of flavors and fragrances, standing as a cornerstone of Malaysian cuisine. Its rich, creamy texture intermingles with an aromatic profile, creating an inviting palate that harmonizes beautifully with curry or meat dishes. The enchanting allure of a spicy beef stew (Rendang) is irresistibly amplified when served alongside Nasi Lemak. The addition of crisp, refreshing cucumber slices and hearty hard-boiled eggs transforms it from a mere meal into a wholesome culinary experience, truly encapsulating the vibrant spirit of Malaysian cuisine.
The key ingredients in coconut rice is simply rice and (you guessed it) coconut milk! Any simple brand will work, but make sure to use canned coconut milk, instead of the drinkable version in cartons. I personally use Thai Kitchen Brand but any brand will work.
Recipe (serves 5-6)
- 1.5 cups jasmine rice
- 1 can coconut milk
- 1/5 cup chicken stock or 1/5 cup of water
- 2 pandan leaves, tied into a knot or 1 lemongrass stalk (optional)
- 1/2 tsp salt
- Rinse the jasmine rice under cold water 3-4 times or until the water runs clear. This step is crucial in removing excess starch, which prevents the rice from becoming overly sticky.
- Combine the rinsed rice, coconut milk, salt, broth (or water), pandan leaves or lemongrass (both optional but really enhances the aroma) in your Instant Pot. Stir well.
- Close the lid, select High Pressure and 5 minutes cook time. After the cook time ends, let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops remove the lid
- Fluff the rice with a fork – you now have beautiful coconut rice!
- Portion out the rice, ladle some sambal on the side, and garnish it with the crispy anchovies. You can also add boiled eggs, cucumber slices, or roasted peanuts to enhance the dish.