Ingredients
-
1 1/2
-
2 - 2 1/2
-
1/2
-
5
-
1
-
1
-
1/4
-
-
1
-
1
-
1
-
1
-
-
-
Directions
Coconut Rice (nasi Lemak),I usually serve this fluffy, fragrant rice with Malaysian chicken curry – absolute heaven!,Tasty rice: I didn’t have at home the pandang leaves, but used 2 sweet basil and 3 curry leaves istead. used water instead of chicken stock.The roasted spices make this rice relly very special.We had our nasi lemak with my recipe of “Recipe #440588”.
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Steps
|
1
Done
|
Combine Stock, Coconut Milk, Pandan Leaves, Garlic Powder and Salt in a Saucepan. |
|
2
Done
|
Simmer Over Low Heat. |
|
3
Done
|
in the Meantime Dry Fry Dessicated Coconut With the Spices Until Lightly Browned. |
|
4
Done
|
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
Done
|
Add the Dessicated Coconut and Mix Well Before Serving. |
|
6
Done
|
May Serve With Malaysian Chicken Curry. |
