Nasi Lemak (Malaysian Coconut Rice) with Sambal, Anchovies & Peanuts

What to expect 🍚

Nasi lemak literally means “rich rice”—and the name makes sense the moment you lift the lid. Jasmine rice gently simmered in coconut milk turns soft, aromatic, and slightly sweet. The toppings are what make it unforgettable: a spoon of sambal for heat and depth, fried anchovies for salty crunch, peanuts for nuttiness, and cool cucumber to refresh every bite.

Quick overview ✅

• Servings: 2–3
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: about 35 minutes
• Difficulty: Easy (the only “fussy” part is frying the anchovies)

Ingredients

For the coconut rice 🥥

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt
• 2 pandan leaves (optional, tied into a knot)

Classic sides & toppings 🐟

• 2 eggs
• 1/4 cup roasted peanuts (or dry-roast them yourself)
• 1/4 cup dried anchovies (ikan bilis)
• 1/2 cucumber, sliced
• 2–4 tbsp sambal (store-bought or homemade)

Optional (recommended) extras

• A small handful of crispy fried shallots
• A wedge of lime
• Protein add-ons: fried chicken, tofu, tempeh, or leftover roast chicken

Method (step by step)

1. Rinse the rice: Rinse jasmine rice under cold water until the water runs mostly clear. This helps the grains stay fluffy rather than gummy.
2. Cook the coconut rice: Add rice, coconut milk, water, salt, and pandan leaves (if using) to a pot or rice cooker. Cook until the liquid is absorbed and the rice is tender (about 15–20 minutes on the stove). Turn off the heat, keep covered, and rest for 10 minutes. Fluff with a fork and remove pandan.
3. Boil the eggs: Simmer eggs for 9–10 minutes for hard-boiled. Cool in cold water, peel, and halve.
4. Fry the anchovies: In a small pan, heat a thin layer of oil over medium heat. Fry dried anchovies for 1–3 minutes until crisp (they brown fast). Drain on paper towels. (If your anchovies are very small, stir constantly and pull them out early—they continue to crisp as they cool.)
5. Plate it up: Spoon coconut rice onto plates. Add cucumber, egg, peanuts, and fried anchovies. Finish with sambal to taste 🌶️.

Tips for great nasi lemak 🌶️

• Get the rice ratio right: Coconut milk varies in thickness. If yours is very rich and thick, you may need a splash more water for the rice to cook through.
• Keep the crunch separate: Don’t mix anchovies and peanuts into hot rice ahead of time—store them dry and sprinkle just before eating.
• Heat control: Sambal intensity differs a lot by brand. Start with 1 tablespoon per serving, then add more.
• No anchovies? You’ll lose some authenticity, but you can replace them with crispy fried onions, toasted seaweed strips, or a small spoon of chili crisp for a different kind of savory crunch.

Make-ahead & storage

• Rice: Cool quickly and refrigerate in a sealed container up to 2 days. Reheat with a tablespoon of water (microwave covered, or steam).
• Anchovies & peanuts: Keep at room temperature in an airtight container so they stay crisp. If they soften, re-crisp briefly in a dry pan.
• Eggs: Store peeled eggs refrigerated and use within 2 days for best texture.

FAQ

Is pandan necessary?

No—pandan adds a signature Southeast Asian fragrance, but coconut rice is still delicious without it.

Can I use basmati rice?

You can, but jasmine gives a more traditional aroma and softer bite. If using basmati, rinse well and adjust water slightly if needed.

What if I don’t have sambal?

Use any chili sauce you like, then add a pinch of sugar and a squeeze of lime to mimic the sweet-hot balance.

Our picks (handy shortcut)

• AHG Rice paste Nasi Lemak 50 g – helpful when you want a fast, consistent nasi lemak flavor without measuring multiple seasonings.

Related inspiration

• Recipes – more Southeast Asian ideas for rice bowls, sauces, and sides.