Description
This Malaysian Coconut Rice recipe combines fragrant jasmine rice cooked in creamy coconut milk with aromatic pandan leaves, delivering a rich and subtly sweet base. Paired with spicy sambal oelek and zesty lime wedges, this dish offers a perfect balance of creamy, spicy, and tangy flavors for a delightful Southeast Asian-inspired meal.
Ingredients
Scale
Rice and Coconut Milk
- 2 cups jasmine rice
- 1 can (400ml) coconut milk
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon pandan leaves (optional)
Sambal and Garnish
- 2 tablespoons sambal oelek
- 1 lime (for serving)
Instructions
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear, which removes excess starch and prevents the rice from becoming sticky.
- Combine Ingredients: In a large pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaves if using. Stir gently to mix.
- Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Fluff and Rest: Remove the pot from heat and fluff the rice gently with a fork to separate the grains. Cover and let the rice sit for a few minutes to finish steaming.
- Serve: Plate the coconut rice and serve with spicy sambal oelek on the side along with lime wedges for squeezing over the rice to add a fresh tangy contrast.
Notes
- For extra fragrance, lightly bruise the pandan leaves before cooking to release more aroma.
- You can adjust the amount of sambal oelek according to your preferred spice level.
- If you don’t have pandan leaves, the rice will still be delicious without them.
- Leftover coconut rice can be refrigerated and reheated with a splash of water to revive its creaminess.
