Nasi Lemak

Jasmine rice, full-fat coconut milk and lemongrass stalks, simmered. 30 min, serves 4.

⏱ 30 min · medium · 🍽 serves 4

Ingredients

• 2 cups jasmine rice
• 1 (14-ounce) can full-fat coconut milk
• 2 lemongrass stalks, trimmed to white segment only, bruised with the back of a knife
• 2 to 4 fresh or frozen pandan leaves, tied in a loose knot
• 4 fresh or dried bay leaves
• 2 thin slices peeled ginger
• 2 thin slices galangal (see Tip)
• 1 teaspoon ground coriander
• 2 to 3 teaspoons kosher salt
• 2 to 3 tablespoons store-bought or homemade crispy fried shallots
• ¼ cup neutral oil
• 1 cup red skin raw peanuts (or unsalted roasted peanuts)
• 1 cup dried anchovies (about 2 inches long)
• ¾ teaspoon sugar
• 1 teaspoon kosher salt (such as Diamond Crystal)
• Zest from 1 lime (optional)
• 4 hard-boiled eggs, halved
• Store-bought or homemade sambal oelek
• Sliced cucumber

Steps

1. Wash the rice with water, rinsing it a minimum of four times.
2. To cook the rice on the stovetop (see Step 3 for rice cooker info), bring the coconut milk, lemongrass, pandan leaves, bay leaves, ginger, galangal, coriander, salt and 1 ¼ cups water to a boil in a large saucepan or medium pot. Stir in the rinsed rice and return to a boil. Quickly reduce the heat to low, cover the pot and keep the rice at a gentle simmer over low heat until the rice is fully cooked and has absorbed the liquid, 16 to 20 minutes.
3. To cook the rice in a rice cooker, place the rinsed rice in the cooker with 1 ¼ cups water and the rest of the ingredients except the crispy fried shallots. Cook on the white rice setting until ready, 35 minutes to one hour, depending on your cooker.
4. When the rice has fully cooked, turn off the heat and let it sit covered in the pan for 2 to 3 minutes. Remove the lid, fluff the rice with a spoon or fork and let it sit for another 2 to 3 minutes so that any excess liquid evaporates.
5. Remove the lemongrass, pandan leaves, bay leaves, ginger and galangal from the rice and stir in the crispy fried shallots.
6. While the rice is cooking, prepare the ikan bilis: Heat the ¼ cup oil in a medium pan over medium-high. (You’ll know the oil is ready when you add a peanut and small bubbles form around it.) Add the peanuts and cook until they turn from red to slightly brown, about 3 minutes.
7. Add the anchovies to the peanuts and cook for another 2 to 3 minutes, until the peanuts are browned and the dried anchovies are very crisp. Use a slotted spoon to remove them to a paper towel-lined plate. Sprinkle with the sugar, salt and lime zest, if using, adjusting to your own taste.
8. For a nice presentation, lightly pack the finished rice into a small bowl to invert onto a plate, forming a neat dome. Serve the rice with the ikan bilis, hard-boiled eggs, sambal oelek and sliced cucumber.