Lighter nasi lemak (Malaysian coconut rice)

The national dish of Malaysia: fragrant coconut rice served with egg, cucumber, peanuts and a spicy sauce. Complete and exotic, it is a balanced, colourful meal.

Prep time: 15 min  |  Cook time: 20 min  |  Servings: 4  |  Difficulty: Easy

Estimate per portion: 400 kcal · 12 g protein · 56 g carbohydrate · 14 g fat

Ingredients

• 250 g rice
• 150 ml coconut milk
• 4 eggs
• 1 cucumber
• 2 tbsp peanuts
• 2 tbsp chilli paste (sambal)
• 1 pandan leaf or bay leaf

Method

1. Cook the rice in a mixture of water and coconut milk with the pandan leaf.
2. Cook the eggs hard-boiled or fried.
3. Slice the cucumber and toast the peanuts.
4. Serve the rice with the egg, cucumber, peanuts and sambal.

Nutritional benefits

Coconut rice provides carbohydrate and energy, egg complete protein, cucumber freshness and peanuts good fats. The sambal adds heat without fat. A complete, balanced Malaysian dish, as long as you keep the coconut milk and rice to sensible amounts. Naturally gluten-free.

Variations and substitutions

• With chicken or grilled fish.
• With light coconut milk.
• With fried anchovies (traditional).
• Spicier: more sambal.

Storage and making ahead

The components keep for 2 days; assemble just before serving.

💡 Good to know

A pandan leaf (or bay leaf if you cannot find one) flavours the coconut rice: it is the signature aroma of nasi lemak.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: rice · coconut milk · eggs · cucumber · peanuts.

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