I’m embarrassed—I completely did not have a recipe lurking on this website on how to make nasi lemak! To be fair, I posted my Blue Pea Nasi Lemak, and it probably felt like I had already covered the basics. My bad!

To make up for it, here’s a super easy nasi lemak post—the only guide you need for making this iconic dish at home.

Plus I’m sharing three foolproof cooking methods so you can make nasi lemak rice no matter what your kitchen situation is.

Table of Contents

• What is Nasi Lemak?
• Why You’ll Love This Recipe
• Key Ingredients & What They Do
• Key Steps to Making Perfect Nasi Lemak Rice
• How to Serve Nasi Lemak
• Tips & Tricks for the Best Nasi Lemak Rice
• Storing & Reheating
• More recipes like this

Why You’ll Love This Recipe

• Authentic & Fluffy: The perfect balance of coconut richness without being too heavy.

• Three Cooking Methods: Stovetop, rice cooker, and Instant Pot—pick what works for you.

• Simple Ingredients: No fancy equipment or hard-to-find ingredients required.

• Pairs with Everything: Serve it with classic sides or your own creative toppings.

Key Ingredients & What They Do

Coconut Milk (The Star!)

The key to perfect nasi lemak rice is coconut milk, which gives it that signature rich, creamy texture.

There are a few variations you can use:

• Fresh Coconut Milk: Best for the most authentic flavour, but it requires squeezing coconut flesh. These days I can only get it from very local wet markets, so I use coconut cream instead.

• Coconut Cream (Kara Brand or similar): True to its name, it’s a slightly creamier version of coconut milk. In this recipe, I used coconut cream. There is no need to dilute coconut cream (at least I don’t!), but if you want a less rich version you can adjust the water to coconut milk ratio. I would not recommend using JUST coconut cream – it can turn the rice mushy and too greasy.

• Canned Coconut Milk: Similar to coconut cream. Go for full-fat for the best taste.

• Carton Coconut Milk: These can also be used to make Nasi Lemak. They are meant for drinking, or adding to drinks, so they are diluted and lighter. No need to add water, and use coconut milk as the only liquid for the rice.

Jasmine Rice

Jasmine rice or Thai Hom-mali rice is the best choice for nasi lemak because of its slightly sticky texture.

Avoid starchy or short-grain rice—it won’t give you the same fluffiness.

I’ve also made Nasi Lemak with long-grain rice such as basmati. It’s not bad and I enjoy it, but is a different experience from using Jasmine rice.

Salt

A pinch of salt enhances the coconut flavour and rounds out the taste.

Extras

You really only need coconut milk, rice and a pinch of salt to make Nasi Lemak.

To level it up and add delicious aroma, add these ingredients:

• Pandan Leaves: These knotted leaves add a sweet, floral fragrance that makes the rice extra special.

• Lemongrass & Ginger: Lemongrass and ginger both add a light warm aroma to the rice, helping to balance the richness of the coconut milk.

Key Steps to Making Perfect Nasi Lemak Rice

1. Prepare the Aromatics

• Lightly smash the lemongrass with the back of the knife or a pestle until the fibres split to release its fragrance.

• Peel ginger and slice into thin pieces.

• Tie the pandan leaves into a knot to bruise

2. Cook the Rice (3 Ways)

a. Rice Cooker Method

• Rinse the rice a few times until the water runs clear, then drain well. It’s ok to wash the rice in the rice cooker pot itself; drain as much as possible.

• To the rice cooker pot, add the coconut milk or cream first. Fill up the remaining amount with water. Add salt. Stir to combine well.

• Nestle in knotted pandan leaves, lemongrass and ginger slices into random but even spots throughout the rice. Gently push the aromatics to submerge in the rice.

• Cook using the regular rice setting.

• Once done, let it sit for 10 minutes.

• Remove the larger chunks of aromatics. It’s ok to leave 2-3 pieces in the rice. Then fluff and gently mix with a rice paddle or fork.

NOTE: There may be a layer of coconut milk collecting on top of the rice, this is normal. Fluff and gently mix with a rice paddle or fork. The coconut milk should melt and disappear into the rice.

b. Stovetop Method

• Rinse the rice a few times until the water runs clear, then drain well.

• In a heavy bottomed pot, add the rice, water, coconut milk, pandan leaves, lemongrass, ginger, and salt. Stir to combine.

• Bring to a boil over medium heat, then reduce to low. Cover and let it simmer for 12-15 minutes until the liquid is absorbed.

• Turn off the heat and let the rice steam for 10 minutes with the lid on.

• Remove the larger chunks of aromatics. It’s ok to leave 2-3 pieces in the rice. Then fluff and gently mix with a rice paddle or fork.

c. Instant Pot or Pressure Cooker Method

• Rinse the rice a few times until the water runs clear, then drain well.

• Add the rice, water, coconut milk, pandan leaves, lemongrass, ginger, and salt to the Instant Pot. Stir to combine.

• Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.

• Allow a 10-minute natural release, then release any remaining pressure. This is IMPORTANT, if you skip this, you may end up with rice that is too al dente. Fluff the rice with a fork before serving.

• Remove the larger chunks of aromatics. It’s ok to leave 2-3 pieces in the rice. Then fluff and gently mix with a rice paddle or fork.

Liquid Ratios for Each Method

This might be controversial, but I feel like the liquid ratio can be the same for ALL the cooking methods listed above.

Now, my method of choice is the foolproof, consistent rice cooker method – but I’ve never been unhappy with the rice turn out on those rare occasions I use stovetop and instant pot / pressure cooker. But hey, maybe that’s just me, a rice lover who eats it every single day.

BUT If I feel slightly more neurotic on the day, I might adjust the amount for stovetop:

Rice Cooker and Instant Pot → 1:1 ratio (rice to liquid)

• Uses 2 cups rice with 2 cups total liquid (1 cup water + 1 cup coconut milk).

Stovetop → 1:1.25 ratio (rice to liquid)

• Uses 2 cups rice with 2 ½ cups total liquid (1 ¼ cups water + 1 ¼ cups coconut milk).

Stovetop cooking varies depending on the type of pot you use. A heavy-bottomed pot is ideal for even heat distribution, but a regular pot works just fine too. The biggest challenge with a standard pot is ensuring the rice cooks through properly. This ratio strikes the right balance, allowing the rice to cook fully while preventing it from becoming mushy.

No matter which technique you choose, just make certain of one thing: the cup you use to measure the rice and liquid MUST BE THE SAME! Meaning whether you use an actual measuring cup, or the cup that comes with the rice cooker, use the same one!

How to Serve Nasi Lemak

Traditionally, nasi lemak is served with:

• Sambal Nasi Lemak – A sweet-spicy, ultra rich chili sauce that ties everything together.

• Fried Ikan Bilis and Peanuts (Crispy Anchovies)

• Cucumber Slices

• Hard-Boiled or Fried Egg

• Fried Chicken – An absolute MUST for me!

Tips & Tricks for the Best Nasi Lemak Rice

• Use Full-Fat Coconut Milk – Light coconut milk won’t give the same richness.

• Don’t Skip the Resting Time – This ensures soft yet separate grains.

• For Extra Aroma, Use Banana Leaves – If serving for guests, line your plate with banana leaves for a hawker-style experience. See my post on how to easily prepare banana leaves here.

Storing & Reheating

Storing

• Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating

• Microwave: Add a splash of water, cover with a damp paper towel, and heat for 1-2 minutes.

• Steamer: Steam over medium heat for 5 minutes to bring back moisture.

• Rice Cooker: Use the “keep warm” function with a little water for 10 minutes.

Whether you’re cooking it on the stovetop, in a rice cooker, or using an Instant Pot, this guide has you covered.

Let me know how yours turns out, and don’t forget to serve it with homemade sambal for the full experience!

More recipes like this

• Butterfly Blue Pea Nasi Lemak | Blue Coconut Rice
• Nasi Hujan Panas | Rainbow Rice
• Easy Nasi Minyak | Malay Ghee Butter Rice (rice cooker recipe)
• Nasi Ulam | Malaysian Herbed Rice