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Coconut Rice (Nasi Lemak)

Coconut Rice (Nasi Lemak): a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Mw12310, CC BY-SA 3.0; https://commons.wikimedia.org/wiki/File:Nasi_Lemak,_Mamak,_Sydney.jpg; https://creativecommons.org/licenses/by-sa/3.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Coconut Rice (Nasi Lemak)

Photo: Mw12310 · CC BY-SA 3.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •6 cups (1450 ml ) basmati rice
  • •7 cups (1680 ml) coconut milk
  • •Salt
  • •1–2 pandan leaves tied in a knot (optional)
  • •2 inches (51 mm) of fresh ginger root (optional)

Instructions

  1. 1Rinse the rice and set it aside.
  2. 2Meanwhile put the coconut milk on the stove, and add the salt.
  3. 3Add the rice, pandan leaves, and ginger. Let it simmer until the coconut milk evaporates.
  4. 4Cover it with lid and let it sit for about 15 minutes until it is well cooked.

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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