Nasi Ulam | Malaysian Herbed Rice

4 servings

Fragrant jasmine rice tossed with toasted coconut, fresh herbs, and aromatic pastes; a bright, herbaceous Malaysian side dish.

Adjust▾

🌐Translate

⋯

prepRinse rice until water runs clear
400 g jasmine rice, uncooked	Cook rice in rice cooker	Combine cooled rice, toasted coconut, aromatics, herbs, beans & chilli; season with salt and mix
480 ml water	Cook rice in rice cooker
85 g shredded fresh coconut	Toast coconut in dry pan, low-medium heat, until golden
2 shallots, finely minced	Finely mince aromatics and herbs
1 torch ginger flower, finely minced
1 lemongrass stalk, white inner core, finely minced
2 makrut lime leaves, middle stalk removed, finely minced
15 g Vietnamese coriander (daum kesum), finely minced
10 g cilantro, finely minced
10 g mint leaves, finely minced
10 g Thai basil leaves, finely minced
1 stalk long bean, finely chopped (optional)
1 stalk red chilli, sliced (optional)
1 tsp salt, or to taste

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.