Nasi lemak kukus, or steamed nasi lemak requires more time and effort to make, but the results are definitely worth it.
The rice grains are perfectly cooked. Most of the time, rice cooked using a rice cooker turns out either too soft or too hard. The grains of rice could also be mushy or broken up, especially for basmati rice.
- 3 1/2 cups* of basmati rice
- 3 1/2 cups* fresh coconut milk (about 500 ml)
- 10 blades of pandan leaves
- 3/4 tsp salt
- 4 slices of ginger
- 2 large pieces of banana leaves
* Means the cup that comes with the rice cooker.
- Wash rice.
- Steam rice over high heat for 20 mins.
- Pour rice into a large bowl and soak with water (about an inch above rice) overnight.
- Steam rice over high heat for 15 mins.
- Mix coconut milk and salt well. Add to rice and stir well. Leave to rest for 10 mins.
- Wash and tie the pandan leaves into a knot.
- Place pandan leaves and ginger slices on top of the rice.
- Steam over high heat for 10 mins.
- Remove and discard ginger slices. Keep the pandan leaves.
- Line a rice cooker with banana leaves and pour nasi lemak into the rice cooker. Place pandan leaves on the nasi lemak. Turn to ‘keep warm’ setting. Serve after 10 mins.
This is one of the best nasi lemak I’ve tasted! Even my mum thinks it is good!
I served the vegetarian nasi lemak with a hard boiled egg, vegetarian ikan bilis, lightly salted roasted peanuts, cucumber and tomato slices and vegetarian sambal chilli. I used Singlong brand, which tasted pretty nice. Other side dishes were vegetarian assam fish and vegetarian mutton. My vegetarian friend was very happy and going “Good good good!” as he was eating.
Lightly salted roasted peanuts are easy to make. Wash and pat dry raw peanuts, sprinkle with some sea salt then bake at 170 C for 20 minutes until it turns a light brown.