Nasi Lemak (Coconut Rice)

Nasi Lemak (Coconut Rice)

We recently went to NYC to visit friends and family, and our good friends took us to a bunch of killer Malaysian restaurants in Chinatown. I was inspired by our visit to make a twist on the classic Malay Coconut rice and infused the rice with The Creator tea blend, which highlights lemongrass, ginger, coriander, coconut, fireweed, and mint. I was amazed at how much of the tea imbued into the rice - and you notice it at the mid-point of each bite. 


2 cups jasmine rice, washed 3 times and drained
1 cup coconut milk
3 tbsp The Creator tea blend, bagged
1 tsp kosher salt
3 makrut lime leaves
1 inch piece ginger



Combine rinsed rice, coconut milk, bagged tea, salt, lime leaves, ginger, and 1 1⁄2 cups water in a saucepan. Bring to a boil over high heat. Reduce heat to low and cover with lid. Cook, without stirring, until all liquid is absorbed and rice is tender, about 20 minutes. Discard bagged tea halfway through cooking time, and remove lime leaves, lemongrass, and ginger before serving. Serve with fresh cilantro, lime, and black sesame seeds.


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