Lemongrass Coconut Rice

While I have made Nasi Lemak many times, I was never totally satisfied with the outcome of the coconut rice. This time I tried a different recipe incorporating lemongrass juice with coconut milk. The outcome is perfect. It fragrant, tasty, and fluffy! And its cooked in the rice cooker!


Ingredients

  • 3 cups basmati rice
  • 3 stalks lemongrass, bruised
  • 6 cloves garlic, peeled and smashed
  • 1 thumb-size ginger, cut into slices and lightly bruised.
  • 8 shallots, sliced
  • 3/4 cup bite-size lemongrass blended with 1 1/2 cup water. Drain for lemongrass juice.
  • 1/2 cup coconut cream
  • 3 Tbsp butter/ghee
  • 3 screw Pandan leaves
  • 3/4 tsp salt
  • Spices
    • 6 cardamon pods
    • 6 cloves
    • 2 cinnamon stics

Directions

  1. Soak rice for 15 minutes. Rinse, drain and transfer to rice cooker.
  2. Melt butter in skillet over medium heat. Add ginger, garlic, and shallots with spices and fry until fragrant and shallots has softened.
  3. Add coconut cream to rice. Add enough lemongrass juice, making sure the combined liquid measures the amount needed according to cooking instructions of your rice cooker. Eg. since I use 3 cup basmati rice, I need to add enough liquid for 3 cups of plain rice.
  4. Add the fried spices. Top with Pandan leaves. Stir well.
  5. Cover and cook according to rice cooker setting.
  6. When done, cover and let rice sit for another 15 minutes.
  7. Stir and fluff the rice.
  8. Serve hot with Nasi Lemak fixings like satay, rendang chicken, fried ikan bilis and peanuts, sambal udang, sambal green beans, and fried eggs. Garnish with fried shallots.
All the spice that gives it the fragrance
Fried in butter/ghee to release the fragrance
Add mixture of lemongrass juice and coconut milk over presoaked rice.
Add fried shallots, garlic, ginger, spices and Pandan leaves.
Stir to evenly distribute the spice.
Cook according to rice cooker setting.
Served with all the your favorite nasi lemak fixings.
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