International Gluten Free Education & Awareness
Gluten-Free Recipes
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Our Favorite Recipes
Coconut Rice for Nasi Lemak
Coconut Milk Rice for Nasi Lemak
Rice cooked with coconut milk and pandan leaves is a staple in Southeast Asia. Nasi Lemak consists of coconut flavored rice and is served with accompaniments of spicy sambal sauce, ikan bilis (small dried fish), cucumbers, and often a piece of fried chicken or meat.
Coconut milk rice is an excellent addition to many meals, including rendang and curry.
Ingredients
300 grams (2 level cups) Jasmine or long grain rice
300 ml (1½ cups) thick coconut milk
300 ml (1½ cups) water
2 tsp salt
1 tsp sugar
6 fresh or frozen pandan leaves, washed and knotted.
Directions
Wash and drain rice in a colander or large sieve.
Combine all ingredients in a wide and heavy pot.
Stir well but gently to dissolve the salt and sugar.
Bring to a boil and cook until the liquid has almost evaporated and holes, begin to appear on top of rice.
Cover the pot tightly and reduce heat to minimum
Continue to cook for 10 minutes, then turn off the heat and leave covered and undisturbed for 15 minutes
Open the pot, gently fluff the rice with a fork and serve.
Notes
Prepared coconut milk is widely available. Although it is generally considered to always be gluten-free, it is wise to double check the ingredient label before purchasing or using.
Coconut Rice for Nasi Lemak
Coconut Milk Rice for Nasi Lemak
Rice cooked with coconut milk and pandan leaves is a staple in Southeast Asia. Nasi Lemak consists of coconut flavored rice and is served with accompaniments of spicy sambal sauce, ikan bilis (small dried fish), cucumbers, and often a piece of fried chicken or meat.
Coconut milk rice is an excellent addition to many meals, including rendang and curry.
Ingredients
300 grams (2 level cups) Jasmine or long grain rice
300 ml (1½ cups) thick coconut milk
300 ml (1½ cups) water
2 tsp salt
1 tsp sugar
6 fresh or frozen pandan leaves, washed and knotted.
Directions
Wash and drain rice in a colander or large sieve.
Combine all ingredients in a wide and heavy pot.
Stir well but gently to dissolve the salt and sugar.
Bring to a boil and cook until the liquid has almost evaporated and holes, begin to appear on top of rice.
Cover the pot tightly and reduce heat to minimum
Continue to cook for 10 minutes, then turn off the heat and leave covered and undisturbed for 15 minutes
Open the pot, gently fluff the rice with a fork and serve.
Notes
Prepared coconut milk is widely available. Although it is generally considered to always be gluten-free, it is wise to double check the ingredient label before purchasing or using.
