Description
This Malaysian Coconut Rice is rich and creamy, paired with a spicy sambal that brings heat and flavor to your plate.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (400ml) coconut milk
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon pandan leaves (optional)
- 2 tablespoons sambal oelek
- 1 lime (for serving)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, combine the rice, coconut milk, water, salt, and pandan leaves (if using).
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
- Fluff the rice with a fork and let it sit for a few minutes before serving.
- Serve the coconut rice with sambal oelek on the side and lime wedges.
Notes
- This dish pairs well with fried chicken or sambal shrimp.
- Adjust the sambal to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg