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Nasi Ulam – Herb Rice with Shredded Coconut
Nasi Ulam is a traditional Southeast Asian dish that combines a variety of fresh herbs and shredded coconut with steamed rice. The dish is known for its fragrant, refreshing flavor.
Nasi Ulam – Herb Rice with Shredded Coconut
Laura Chen
4
20 minutes
30 minutes
350
Southeast Asian
Main dish
Nasi Ulam is a traditional Southeast Asian dish that combines a variety of fresh herbs and shredded coconut with steamed rice. The dish is known for its fragrant, refreshing flavor.
Ingredients
- 400 g jasmine rice
- 720 ml water
- 80 g shredded coconut
- 1 bunch cilantro, chopped
- 1 bunch mint, chopped
- 1 bunch Thai basil, chopped
- 3 makrut lime leaves, finely sliced
- 1 stalk lemongrass, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 small red chili, seeded and finely chopped
- Juice of 1 lime
- 1 tbsp fish sauce
- 1 tsp sugar
Instructions
- Cook the rice according to the package instructions and let it cool.
- In a dry pan, toast the shredded coconut over medium heat until golden brown. Set aside.
- In a large bowl, mix the cooled rice with the herbs, makrut lime leaves, lemongrass, shallots, garlic and chili.
- In a small bowl, stir the lime juice, fish sauce and sugar until the sugar has dissolved.
- Pour the dressing over the rice mixture and stir well.
- Fold in the toasted coconut and taste the dish.
- Divide the nasi ulam among plates and serve.
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