Nasi lemak (coconut rice) recipe

This nasi lemak is our nation's favourite. If you ask most Malaysians what they have for breakfast, it will be either roti canai or nasi lemak

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Nasi lemak coconut rice
Nasi lemak, Malaysian coconut rice. Photograph: Ning Limited

My mum used to have a stall selling nasi lemak with anchovy sambal and long beans in a curry sauce. She would get up at 4am to cook it before selling it from 6am. The smell of nasi lemak was what woke me up every morning for school. Malay coconut rice is different to typical Thai coconut rice that you find in many restaurants.

2 cups basmati rice, can be replaced with long grain rice
½ cups water
1½ cup coconut milk (I recommend Thai Chaokoh brand)
1 tablespoon ginger root, 2 inches long, peeled and cut into julienne strips
2 star anise
1 cinnamon bark about 2 inch long
4 cardamom seeds
1 pandan leaf tied in a knot
½ teaspoon salt
1 teaspoon white sugar

Wash and rinse the rice in a pot about three times or until the water runs clear, like the boiled rice recipe. Add all the ingredients, including coconut milk, and stir.

Cook on a medium heat, bringing it to the boil. Once boiled, turn down the heat, letting it simmer until the rice has gone fluffy. Stir it with a wooden or plastic spoon. Take off the heat and set aside for 10 minutes before serving.

This recipe is taken from Malaysian Food by Norman Musa (Ning,£14.95)