How to make Nasi Lamek - Another popular Malayasian preparation - it is rice cooked in coconut milk with herbs and served with peanuts, cucumber and boiled eggs.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Eggs (अंडे)

Cuisine : Malaysian

Course : Rice

Nasi Lamek Recipe Card

Nasi Lamek

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Nasi Lamek Recipe

  • Rice 1 cup

  • Eggs 2

  • Oil to deep fry

  • Peanuts 4 tablespoons

  • Lemon grass chopped 2 blades

  • Ginger sliced 1 inch piece

  • Shallots sliced 2

  • Coconut milk 2 cups

  • Salt to taste

  • Cucumber sliced 1 medium


Step 1

Soak rice in two cups of water for half an hour. Drain and keep aside. Cook eggs in boiling water for ten minutes. Peel and slice the eggs. Heat sufficient oil in a wok and deep fry peanuts till golden. Drain onto an absorbent paper.

Step 2

Take rice in an earthen pot, add lemon grass pieces, ginger slices, shallot slices and coconut milk. (If the coconut milk is too thick add a little water.) Add salt and cook on high heat till it comes to a boil. Reduce heat, cover and cook till done. Serve hot with fried peanuts, cucumber slices and boiled egg slices.