Nasi Lemak (Coconut Rice)

One of the most common and simple dish you get every where in Malaysia. Anyway, the best “Nasi Lemak” is when it is served hot. The Coconut smell is fantastic when you open the rice pot.
You can also add some “Pandan” leaves for fragrance enhancement.

Ingredients:-

1-1/2 cups long-grain rice
2 tablespoons vegetable oil or clarified butter
1-1/2 cups coconut milk
1 teaspoon salt
1 salam leaf or bay leaf

Preparation:-

Soak the rice in cold water for 1 hour, wash, and drain. Heat the oil or butter in a saucepan and saute the rice for 3 minutes.
Add the coconut milk, salt, and salam leaf or bay leaf, and simmer for about 10 minutes, or until the rice has absorbed all the liquid. Reduce the heat, cover as tightly as possible, and simmer for 10-12 more minutes. Or you can put the half-cooked rice into a rice steamer and steam for 10 minutes. Discard the salam leaf or bay leaf before serving.