Coconut Rice


1 x cup jasmin rice
2 cm ginger
2 pandan leaves (screwpine)
2 tablespoon coconut oil
1 packet coconut milk
2 cup water
1 tablespoon salt
There's nothing more fragrant to cook at home than infused coconut rice. A true Malaysian favorite, you can typically taste this type of rice when you have a local dish called, 'Nasi Lemak'.


1.Wash rice a couple of times to remove the starch
2.In a pan or wok, add in coconut oil and stir in sliced ginger and fry until fragrant
3.Add in washed rice and salt and fry the rice for at least 5 minutes until toasted
4.Remove rice and add it to your rice cooker, pour in half the coconut milk and 2 cups of water along with the pandan leaf, cover and cook

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