Go Back
–+ servings
Indonesian Coconut Rice Breakfast (Nasi Lemak) served on a plate

Indonesian Coconut Rice Breakfast (Nasi Lemak)

No ratings yet
Indonesian Coconut Rice Breakfast, or Nasi Lemak, features jasmine rice cooked in coconut milk with pandan leaves and ginger to create fluffy, fragrant grains. This simple one-pot dish simmers gently without stirring, served with crispy fried anchovies, boiled eggs, and fresh cucumber for a complete light breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Main Dish
Cuisine: Indonesian, Southeast Asian
Ingredients Method Notes

Ingredients
  

  • 2 cups long-grain rice can substitute with jasmine rice
  • 2 cups coconut milk fresh or good quality canned with high fat content
  • 1 cup water
  • 3-4 leaves pandan leaves tie together for infusion
  • 1 inch fresh ginger sliced thick for easy removal
  • 2 units shallots sliced thin or whole for cooking
  • 1 stalk lemongrass bruised and outer layers removed
  • 1 teaspoon salt
  • 0.5 cup fried anchovies ikan bilis, fry in oil to crisp
  • 4 units eggs hard-boiled
  • 1 unit cucumber sliced, served fresh

Method
 

  1. Rinse rice in cold water 3-4 times until water runs clear. Drain well to remove surface starch that causes sticking.
    2 cups long-grain rice
  2. Combine the rinsed rice, coconut milk, water, salt, sliced ginger, tied pandan leaves, bruised lemongrass, and shallots in a medium saucepan. Bring to a boil over medium-high heat.
    2 cups long-grain rice, 2 cups coconut milk, 1 cup water, 1 teaspoon salt, 1 inch fresh ginger, 3-4 leaves pandan leaves, 1 stalk lemongrass, 2 units shallots
  3. Immediately reduce heat to low simmer. Cover the pot tightly with lid and simmer for 20 minutes without stirring or lifting the lid to ensure even cooking.
  4. While rice cooks, heat 2 tablespoons oil in a frying pan over medium-high heat to 350°F (175°C). Fry dried anchovies for 2-3 minutes until golden and crisp. Drain on paper towels. Boil eggs for 7-8 minutes, then transfer to an ice bath immediately.
    0.5 cup fried anchovies, 4 units eggs
  5. Remove pot from heat and let rice rest, covered, for 5 minutes. Fluff gently with a fork to separate grains and remove pandan leaves, lemongrass, and ginger slices before serving.
    2 cups long-grain rice, 3-4 leaves pandan leaves, 1 inch fresh ginger, 1 stalk lemongrass

Notes

  • Rinse rice thoroughly to prevent sticky, clumped grains.
  • Simmer rice covered without stirring to avoid broken grains and mushy texture.
  • Fry anchovies at 350°F for 2-3 minutes for maximum crispness and store separately to maintain crunch.

Tried this recipe?

Let us know how it was!