Best Rice for Nasi Lemak: Malaysia’s Most Famous Dish

Nasi Lemak is one of those interesting rice dishes where the rice is cooked neither in water nor broth but in coconut milk. 

But here’s the catch: not all rice varieties excel in this style of cooking.

If you want your Nasi Lemak to be fragrant, flavorful, and have the perfect texture, you must use the specific rice varieties that have proven to excel in this dish.

To know exactly what those rice grains are, just keep reading! 

Best Rice Varieties for Nasi Lemak

I usually have a clear “winning” grain for every dish that I write about. 

However, when it comes to Nasi Lemak, three rice varieties proved themselves to be equally excellent choices: Jasmine rice, Basmati rice, and long-grain white rice. 

Ultimately, whichever one of these grains you end up crowning as the best one will depend on your preferences. 

But, for now, let’s talk about why they each deserve their spots as being one of the best rice for Nasi Lemak. 

Jasmine Rice

The aromatic Jasmine rice is my personal favorite rice variety for Nasi Lemak.

I typically cook this Malaysian dish with pandan leaves (also an aromatic ingredient).

And when Jasmine rice’s floral fragrance combines with the subtle, sweet fragrance of the pandan leaves, the overall aroma of the creamy rice just makes it even more enticing and appetizing.

Apart from its aromatic qualities, the texture of Jasmine rice is also ideal for Nasi Lemak. 

Its stickiness gives the dish an even creamier texture, which is preferred by many, including me. 

Basmati Rice

Not a fan of sticky-textured rice? 

You may want to use Basmati rice, a fluffier long-grain white rice, for Nasi Lemak instead.

It’s also an aromatic rice that’s known for having a subtle nutty fragrance. 

This unique aroma pairs incredibly well with Nasi Lemak’s ingredients, especially the fried peanuts, and anchovies that are typically used as garnishes. 

Long-Grain White Rice

Some chefs have expressed a strong preference for using long-grain white rice in Nasi Lemak.

They argue that this non-aromatic rice is the best choice for the dish, as it allows the existing flavors and aromas of its ingredients to shine through more prominently.

As mentioned, I personally prefer Jasmine rice for this Malaysian dish.

But I’ve also cooked Nasi Lemak with long-grain white rice several times before, usually when I’m trying to save money, and still loved the results! 

Best Rice for Rich Rice 

If you want to succeed in cooking Nasi Lemak, especially if it’s your first time doing so, stick to using Jasmine rice, Basmati rice, and long-grain white rice.

For a more aromatic dish, Jasmine and Basmati rice are your best options.

However, if you want the rich flavors and aromas of other ingredients to shine, just grab a bag of long-grain white rice from your local grocery store!

Yield: 4

Savory & Easy Nasi Lemak

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This easy Nasi Lemak recipe can help you recreate Malaysia’s favorite dish in less than an hour! A perfectly creamy weekday meal to impress your friends and family.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

For the Rice

• 1 ½ cups of Jasmine rice
• 1 cup of coconut milk
• 1 ½ cups of water
• 2 pandan or screwpine leaves (knotted)
• 1 stalk of lemongrass (bruised)
• 1-inch piece of fresh ginger (sliced)
• ½ teaspoon of salt

For the Garnish

• ¼ cup of cooking oil
• ½ cup of raw peanuts
• ½ cup of dried anchovies
• 4 large eggs
• 1 small cucumber (sliced)
• 4 pieces of pre-cooked fried chicken

For the Sambal

• 2 tablespoons of cooking oil
• 1 medium onion (chopped)
• 2 cloves of garlic (minced)
• 1 tablespoon of sambal oelek
• 2 tablespoons of tamarind paste (or juice)
• 1 tablespoon of sugar
• ¼ teaspoon of salt
• 1 tablespoon of water (if needed)

Instructions

1. Prepare all the ingredients that you’ll need for the rice. Then, in a pot, mix the jasmine rice, coconut milk, water, pandan leaves, lemongrass, ginger slices, and salt. Bring the pot to a boil over medium heat. 
2. Once the pot boils, reduce the heat to low, cover, and let it simmer for 15-20 minutes. After the timer’s up, let the rice sit for 10 more minutes without removing the cover. You can fluff the rice after it rests. 
3. In a small skillet, pour ¼ of cooking oil and fry the raw peanuts over medium heat (usually takes 3 to 5 minutes). Once cooked and golden brown, drain the excess oil of the peanuts on paper towels. ‘
4. In the same skillet you fried the peanuts in, fry the dried anchovies until they’re crispy (about 2-3 minutes). Drain on paper towels. 
5. Boil the eggs to your preferred doneness. Slice each into your desired slices.
6. Reheat the pre-cooked chicken that you’ll be using as a side for your Nasi Lemak (if needed). 
7. Prepare the sambal ingredients. 
8. In a small pan over medium heat, heat 2 tablespoons of cooking oil. 
9. Cook the chopped onion and minced garlic for about 3 minutes. Then, stir in the sambal oelek and cook for 1-2 minutes. 
10. Add the tamarind paste, sugar, and salt, and simmer until the mixture thickens and the oil separates from the paste (about 5 minutes). Adjust with water if needed.
11. Assemble the Nasi Lemak. Place a cup of the coconut rice on each plate. Then, spoon your desired amount of sambal over the rice. Around the rice, arrange the garnishes, including the crispy peanuts, fried anchovies, sliced boiled eggs, and fresh cucumber slices. Place the reheated chicken on the side as well. 
12. Serve and enjoy! 

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