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Vegan Nasi Lemak served with coconut rice and fresh vegetables
Fresh, delicious vegan nasi lemak rice

Vegan Nasi Lemak (Coconut Rice)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Nasi Lemak translates to 'fatty rice,' referring to the richness of the coconut milk it's cooked in. It is Malaysia's national breakfast, traditionally served on banana leaves. The magic lies in the rice: coated in coconut fat, the grains become incredibly fragrant and fluffy. This vegan version replaces the traditional dried anchovies (ikan bilis) with crunchy roasted peanuts and spicy toasted coconut flakes, maintaining the original harmony of flavors.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 600 kcal
🌍 Cuisine Asian (Malaysian)

Ingredients

Equipment Needed

  • Rice cooker or heavy pot
  • Frying pan
  • Sieve for washing rice

Allergen Information

⚠️ Peanut
⚠️ Tree Nut

Instructions

1 ✓

Rinse the rice in cold water at least three times until the water runs clear.

Tip: Removing excess starch is key to fluffy, distinct grains.
2 ✓

Place rice in a pot with the coconut milk, water, bruised lemongrass, and salt. Bring to a boil, then reduce heat to low, cover tight, and simmer for 15-20 minutes.

Tip: Do NOT lift the lid! The steam must stay trapped to cook the rice evenly.
3 ✓

While the rice cooks, toast the peanuts in a dry pan until golden. Set aside. In the same pan, toast the shredded coconut (watch carefully, it burns fast!).

Tip: Toasting intensifies the nutty aroma.
4 ✓

Heat the coconut oil and fry the sliced chili peppers, then toss with the toasted coconut. This acts as your 'sambal' substitute.

Tip: Capsaicin dissolves in fat, making the oil pleasantly spicy.
5 ✓

Slice the cucumber. Once rice is done, turn off heat and let it steam covered for another 10 minutes.

Tip: Resting allows the grains to absorb remaining moisture and fluff up.
6 ✓

Serve by mounding rice on a plate, surrounded by cucumber, peanuts, and the spicy coconut topping. Drizzle with extra coconut cream.

Tip: The contrast of textures—soft rice, crunch peanuts, crisp cucumber—defines this dish.

Recipe FAQ

Why wash the rice?
To remove surface starch. If you skip this, the rice will become gummy instead of fluffy.
Can I use canned coconut milk?
Yes, that's preferred! Boxed coconut beverages are too thin for this dish.

Ingredients

  • 1 1/2 cups Jasmine Rice
  • 1 can (13.5 oz) Coconut Milk
  • 3/4 cup Water
  • 2 stalks Lemongrass (bruised, or 1 inch ginger)
  • 1 tsp Salt
  • 1/4 cup Peanuts (unsalted)
  • 2 whole Chili Peppers
  • 2 tbsp Coconut Oil
  • 2 tbsp Shredded Coconut (unsweetened)
  • 1 whole Cucumber
  • 3 tbsp Coconut Cream (for topping)