An aromatic rice that will have all of your neighbours coming to your door hoping for a taste of this beautiful rice. A Balinese recipe that I bought back with me from a food trip to Bali.
Balinese Coconut Rice – Nasi Lemak
WARNING: The aroma of this will bring all of your neighbours around!
Source : inspired by my cooking class in Bali
Prep time: 4 hours soaking plus 10 mins prep.
Cooking time: 20 – 25 mins
Serves: 4 – 6 people, depending how you use it
2 shallots, chopped very finely
1 clove garlic, chopped very finely, or minced
0.75 – 1 tspn finely chopped or minced ginger root
300 ml santan (coconut cream – fresh if you have that luxury, or tinned if you don’t)
salt to taste
black pepper, freshly ground
for garnish (optional)
fresh pineapple chunks
Wash the rice and let it soak for four hours or more, then drain thoroughly.
Half cook the rice, perhaps a little more. My rice cooker usually takes 20 minutes, so I let it cook for around 10. If you usually cook your rice for 15 minutes, cook it for about 9 mins, and so on. Then drain it thoroughly.
Meanwhile, bring the coconut cream to the boil in a large saucepan. Add the chopped shallot, garlic and ginger, and season with a little salt and some black pepper.
Stir well and cook for 1 minute. Then add the partially cooked rice and stir to blend thoroughly.
Cook over a good heat, stirring frequently to avoid sticking, until most of the liquid has been absorbed. Cover with a tight fitting lid (important that it is tight fitting), turn off the heat and without disturbing, leave to finish cooking for 7 – 10 minutes.
Stir and serve, garnished with slices of cucumber and chunks of pineapple. Or strew with chopped green shallots (spring onions in Australia). It also forms a wonderful base for a dal or wet vegetable curry.
recipe notes and alternatives
Other great accompaniments include salty nuts, fried cubes of tofu and stir fried greens.
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