Steamed Rice with Coconut Milk (Nasi Lemak Kukus)
Rice with coconut milk (steamed) may sound alien to you. However, if anyone mentioned nasi lemak kukus, I am sure you would go "Aha!".
Besides the typical nasi lemak being prepared in the saucepan or automatic rice cooker, this is another variant, using the steamer. It is supposed to be more delicious because the rice does not turn lumpy and there is also no possibility for it to burn while cooking. Each grain is separated and fluffy, if freshly squeezed coconut milk is used, you get triple A grade nasi lemak. Trust me.
The ingredients are about the same but it is more time consuming in the sense that the rice has to be soaked overnight. Also, cooking using a steamer takes longer than cooking with the saucepan or automatic rice cooker. As with all good food, the taste would be more delicious if all ingredients used are fresh.
I know several stalls that specializes in this kind of nasi lemak. The price is a bit costly but you would always get steaming hot rice. It is expected because pre-packed nasi lemak is usually already cold when you eat them.
As for the sambal that goes with it, only the creativity of the cook limits it.
Some people love it with rendang or crunchy spicy fried chicken. Anyway, normal sambal ikan bilis would do just as well. Throw in some freshly sliced cucumber, a spoonful of fried peanuts, fried ikan bilis and a hard boiled egg, it is a perfect Malaysian breakfast.
Oh yes, to make the experience more memorable, do not forget to serve the nasi lemak on a plate lined with banana leaf. The aroma is a treat to the senses. Forget about your diet this time. Tuck in and simply enjoy the meal.
So, for you the adventurous cook, here is the recipe for nasi lemak kukus. (Steamed rice with coconut milk).
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