Chewy Kumai U.S. Calrose Rice with Coconut Milk


For the Coconut Rice:
2 cups Chewy Kumai U.S. Calrose Rice
1 3/4 cups coconut milk
1/4 cup water
1 pandan leaf (screw pine leaf), tied in a knot (optional)
Salt to taste

For the Sambal (Spicy Chili Paste):
10-12 dried red chilies, soaked in hot water
3 shallots
3 cloves garlic
1 teaspoon belacan (shrimp paste),toasted
2 tablespoons vegetable oil
1 tablespoon tamarind paste
1 tablespoon sugar
Salt to taste

Hard-boiled or fried U.S. eggs
Cucumber slices
Fried crispy anchovies (ikan bilis)
Roasted peanuts
Slices of rendang beef, fried chicken, or any preferred protein


Prepare the Coconut Rice:

1.Wash the rice until the water runs clear and drain.
2.In a pot, combine the rice, coconut milk, water, pandan leaf(if using), and a pinch of salt. Stir well.
3.Cook the rice according to your preferred method (stovetop, rice cooker, etc.) until the rice is fluffy and cooked. Remove the pandan leaf.

Prepare the Sambal:

1.Blend the soaked dried chilies, shallots, garlic, and toasted belacan into a paste.
2.Heat the vegetable oil in a pan and sauté the chili paste until fragrant.
3.Add tamarind paste, sugar, and salt. Cook until the oil separates from the paste. Set aside.

Prepare the Accompaniments:

1.Fry the anchovies until crispy and set aside.
2.Roast the peanuts in a dry pan until fragrant and set aside.
3.Slice the cucumber and prepare the boiled or fried eggs.

Assemble the Nasi Lemak:

1.Place a portion of coconut rice on a plate.
2.Arrange the accompaniments around the rice: sliced cucumber, fried anchovies, roasted peanuts, and hard-boiled or fried eggs.


1.Serve the Nasi Lemak with a generous spoonful of sambal and your choice of protein (rendang beef, fried chicken, etc.).
2.Nasi Lemak is traditionally served on banana leaves for an authentic touch, but you can also use a regular plate.