Nasi Lemak

Be the first to review!

As the steam rises, you catch hints of pandan and cinnamon weaving through the air—subtle, soothing, almost like a quiet morning in a Malaysian kitchen. The ginger and onion melt into the background, leaving behind a delicate depth that makes every bite feel complete, not just filling.

Print Recipe Pin Recipe Add to Collection

Prep Time 20

Cook Time 6

Total Time 26

Servings: 6

Course: Main Dishes

Cuisine: Asian, Malaysian

Calories: 624

Ingredients Method Nutrition Notes

Ingredients

3 cup rice
3 1/2 cup coconut milk
1 inch ginger sliced
1 red onion sliced
2 inches cinnamon bark
3 pandan leaves torn and knotted
salt to taste

Method

Rinse the rice and soak for 30 minutes. Drain.
Put all ingredients into the pot. Mix well.
Cover the pot. Set the button to 'PRESSURE'. Press High Pressure for 6 minutes and 'ON'.
When the pot beeps, press 'OFF'. Let it stand for about 5 minutes.
Open the pot lid and fluff gently.
Serve with anchovy sambal, boiled eggs, and cucumber slices.

Nutrition

Calories: 624kcalCarbohydrates: 84gProtein: 9gFat: 29gSaturated Fat: 25gSodium: 590mgPotassium: 420mgFiber: 1gSugar: 1g

Notes

Tips to Make It Tastier:

Use a long-grain white rice or Jasmine rice.
Add 1–2 cloves of garlic (lightly crushed) for a deeper aroma.

Tried this recipe?

Let us know how it was!