You will never look at rice the same way after eating nasi lemak. Rice is no longer a bland accompaniment for rich food, it is devour-able in its own right.

The rice is subtly flavoured with coconut, ginger and pandan (the vanilla essence of Asia?). A big mound of nasi lemak is beautiful with the vibrant flavours of Malaysia like dried anchovies (ikan bilis), beef rendang, peanuts, boiled egg and pickled vegetables.

If you have any leftover the next morning, try it with a drizzle of honey with some hot milk like a rice porridge, it’s a delicious way to start the day.


Nasi Lemak
serves 4, 5 minutes preparation, 20 minutes cooking, 10 minutes resting
2 cups of white rice, well rinced
1 pandan leaf, tied in a knot
Ginger, half a thumb size piece split in two and bruised
A good pinch of salt
200 mls coconut milk
2 ½ cups of water

Put all the ingredients in a saucepan, heat to a gentle boil. Reduce the heat to a low setting, stir again then put the lid on the pot to cook for 15 minutes. Turn off the heat and let the pot sit, without peeking at rice, for 10 minutes.

To serve, line a small bowl with plastic wrap, then fill the bowl, pressing firmly. Invert the bowl onto the centre of a plate. The rice should come out cleanly in the shape of the bowl.

Serve with Beef Rendang.