Malaysian · PANTRYHOP RECIPE
Nasi Ulam with Toasted Coconut
35 minutes · 4 servings · vegetarian
A simplified herb rice salad that reflects the fresh side of Malaysian home cooking.
Ingredients
Check you have the quantities below.
- 4 cups cooked rice, cooled
- 1/2 cup toasted shredded coconut
- 1 cup cucumber, finely diced
- 1/2 cup mint leaves, chopped
- 1/2 cup basil or laksa leaf, chopped
- 2 shallot, sliced thin
- 2 tbsp lime juice
- 1 tsp salt
- 1 tbsp oil
Let’s make it
- Toast the coconut in a dry pan until golden, then cool.
- Mix rice, cucumber, herbs, shallot, toasted coconut, lime juice, salt, and oil in a bowl.
- Taste and adjust with a little more salt or lime.
- Serve at room temperature.
- Add a protein on the side if you want a fuller meal.
Chop the herbs very finely so children get the flavor without big leafy bites.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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