Recipe: Nasi Lemak (Coconut Rice)

Dear Offspring,

A beloved Singaporean breakfast classic. Rice cooked in coconut milk and fragranced with pandan (screw pine) leaves and other aromatics. Usually served with sambal chilli, cucumber slices, fried ikan bilis (anchovies) and peanuts, fried egg, fried or curry chicken. Your dad’s favorite breakfast food during our annual Summer holidays in Singapore. 

Love from Mom
Nasi Lemak (Coconut Rice)


3 pandan leaves

2 stalks lemongrass (optional)

2″ ginger (optional)


2 cups rice

1 cup coconut milk


1 tsp salt


A. Wash the pandan leaves and tie them together into a knot. Peel the outer layers of the lemongrass and chop into 3″ sections. Peel and cut the ginger into thick slices. 

B. Wash the rice in a (covered) pot or rice cooker. Add the coconut milk and salt. With the tip of your finger touching the top of the rice, add water until the water level reaches the first line of your index finger. Add the prepared aromatics (A). Give it a good stir and cook (covered) until rice is done. 

Fluff and serve. 


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