Coconut Rice (Nasi Lemak)

1. 1

   Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.

2. 2

   Simmer over low heat.

3. 3

   In the meantime dry fry dessicated coconut with the spices until lightly browned.

4. 4

   I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.

5. 5

   Add the dessicated coconut and mix well before serving.

6. 6

   May serve with Malaysian Chicken Curry.

* Per serving · 4 servings · Values may vary.

No additional tips available.