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Easy Malaysian Nasi Lemak Coconut Rice Recipe with Spicy Sambal Perfect for Beginners

Malaysian Nasi Lemak Coconut Rice - featured image
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A quick and comforting Malaysian coconut rice dish paired with a spicy sambal, perfect for beginners and packed with authentic flavors.

Ingredients

Scale
  • 1 1/2 cups jasmine rice (washed and drained)
  • 1 1/4 cups full-fat coconut milk
  • 1 1/4 cups water (adjust as needed)
  • 2 pandan leaves (tied in a knot) or a small piece of lime zest
  • 1/2 tsp salt
  • 6 dried red chilies (soaked in hot water for 15 minutes)
  • 3 fresh red chilies (seeds removed for milder heat)
  • 4 shallots, peeled and chopped
  • 2 cloves garlic
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar or brown sugar
  • 2 tbsp vegetable oil
  • Salt to taste
  • Optional: 1 tsp dried shrimp powder
  • Optional sides: hard-boiled eggs, cucumber slices, roasted peanuts, fried anchovies (ikan bilis)

Instructions

  1. Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear. Drain well.
  2. Place the washed rice in a rice cooker or heavy-bottomed pot. Add 1 1/4 cups coconut milk, 1 1/4 cups water, 1/2 tsp salt, and tied pandan leaves or lime zest. Stir gently to combine.
  3. Cook on the regular rice setting in the rice cooker or bring to a boil on stovetop, then reduce heat to low and cover tightly. Cook for 15-18 minutes or until liquid is absorbed and rice is tender.
  4. Let the rice sit covered for 10 minutes to steam. Remove pandan leaves before serving.
  5. Drain soaked dried chilies and combine with fresh red chilies, shallots, and garlic in a blender. Blend to a smooth paste, adding a splash of water if needed.
  6. Heat 2 tbsp vegetable oil in a pan over medium heat. Add chili paste and sauté for 5-7 minutes until fragrant and oil separates, stirring frequently.
  7. Stir in 1 tbsp tamarind paste, 1 tbsp palm sugar, and salt to taste. Add 1 tsp dried shrimp powder if using. Cook for another 3-5 minutes until thick and glossy.
  8. Prepare optional sides: boil eggs, slice cucumbers, roast peanuts, and fry anchovies.
  9. Serve coconut rice with a generous spoonful of sambal and arrange sides around the plate.

Notes

Rinse rice thoroughly to keep it fluffy. Use full-fat coconut milk for best creaminess. Cook sambal slowly to avoid bitterness. Adjust chili levels to taste. Pandan leaves add authentic aroma but lime zest or vanilla can substitute. Store sambal separately in fridge; flavors improve overnight.

Nutrition

Keywords: Nasi Lemak, Malaysian recipe, coconut rice, spicy sambal, easy dinner, Southeast Asian cuisine, coconut milk rice

Find it online: https://rowanrecipes.com/easy-malaysian-nasi-lemak-coconut-rice-recipe-with-spicy-sambal-perfect-for-beginners/