Best 2 Indonesian Coconut Rice Recipes
Indonesian coconut rice, also known as nasi lemak, is a fragrant and flavorful dish made with rice, coconut milk, and various herbs and spices. It is a staple in Indonesian cuisine and is often served with a variety of side dishes, such as fried chicken, rendang, and sambal. Nasi lemak is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a popular street food and can be found at many food stalls and markets throughout Indonesia.
Check out the recipes below so you can choose the best recipe for yourself!
INDONESIAN COCONUT RICE
Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut. Serve alongside stirfried veggies. From Vegan Fire & Spice, by Robin Robertson
Provided by Mindelicious
Categories Brown Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
- Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
- Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
- Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.
INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. 2. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute. 3. Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.
Tips:
- Use fresh coconut milk. Fresh coconut milk gives the rice a richer flavor and creamier texture than canned coconut milk.
- Soak the rice before cooking. Soaking the rice for 30 minutes before cooking helps to remove the starch and makes the rice more fluffy.
- Use a heavy-bottomed pot. A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from burning.
- Cook the rice over low heat. Cooking the rice over low heat will help to prevent it from becoming mushy.
- Add the coconut milk and pandan leaves halfway through cooking. Adding the coconut milk and pandan leaves halfway through cooking will help to infuse the rice with flavor.
- Fluff the rice with a fork before serving. Fluffing the rice with a fork will help to separate the grains and make it light and fluffy.
Conclusion:
Indonesian coconut rice is a delicious and versatile dish that can be served with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of savory or sweet dishes, Indonesian coconut rice is sure to please.
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