Cooking

Nasi Lemak Rice (Coconut Oil Version)

A lighter version of nasi lemak rice using coconut oil instead of coconut milk, delivering the same fragrant aroma with less heaviness. This method offers better portion control of fats while keeping the dish simple and easy to prepare.

Prep Time ⏱️ 0m
Cook Time 🔥 0m
Servings 🍽️ 1

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Ingredients

  • 1–2 tablespoons coconut oil
  • 2 cups rice
  • 2 pandan leaves (tied into a knot)
  • 2 slices ginger
  • 1 stalk lemongrass (lightly bruised)
  • Water (according to rice cooker measurement)

Instruction

  1. Prepare the rice: Rinse the rice thoroughly until the water runs clear, then drain well.
  2. Add water: Transfer the rice into a rice cooker and add water according to the appropriate measurement.
  3. Add ingredients: Add coconut oil, pandan leaves, ginger slices, and lemongrass into the rice.
  4. Cook the rice: Cook using the standard rice cooker setting until done.
  5. Serve warm: Remove the pandan leaves, ginger, and lemongrass before serving.
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