Herbed Rice Recipe (Nasi Ulam)

Name: Herbed Rice Recipe (Nasi Ulam)
Prep time: 40 min
Total time: 1 h 40 min
Yield: 4 people
Ingredients: 1/3 cup dried shrimp; 1/2 cup fresh or frozen shredded coconut; 2 cups cooked rice; 5-6 daun kadok; 1/4 cup Thai basil leaves; 1/4 cup mint leaves; 1/4 cup daun kesom; 3 kaffir lime leaves; 5 shallots; 1 lemongrass; 1 teaspoon salt; 1 teaspoon sugar; 3 dashes white pepper powder; 3 dashes black pepper powder

User Reviews

4.9

27 reviews

Excellent

Prep Time
40 mins
Total Time
1 hr 40 mins
Servings
4 people
Calories
277 kcal
Course
Main Course
Cuisine
Malaysian

Herbed Rice Recipe (Nasi Ulam)

Kelsey Carr

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Nasi Ulam is a fragrant, herbed rice dish popular in Malaysia. This easy and authentic recipe combines steamed rice with fresh herbs, dried shrimp, and toasted coconut for a delicious and aromatic meal.

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Ingredients

Servings

1/3 cup dried shrimp
1/2 cup fresh or frozen shredded coconut
2 cups cooked rice chilled
5-6 daun kadok wild betel leaves, finely sliced
1/4 cup Thai basil leaves finely sliced
1/4 cup mint leaves finely sliced
1/4 cup daun kesom polygonum leaves, finely sliced
3 kaffir lime leaves finely sliced
5 shallots peeled and thinly sliced
1 lemongrass white part only, thinly sliced
1 teaspoon salt
1 teaspoon sugar
3 dashes white pepper powder
3 dashes black pepper powder

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Instructions

Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat a wok and dry toast the pounded shrimp until they are dry or fragrant, being careful not to burn them.
Make the shredded coconut into kerisik by stir-frying it continuously in a wok until it turns golden brown. Transfer to the mortar and pestle and pound until fine. Set aside.
In a large bowl, combine the cooked rice with all the herbs, shallots, toasted coconut, and dried shrimp. Add the salt, sugar, and peppers, and toss to combine well. Serve immediately.

Notes

For nasi ulam, I prefer to use basmati rice as the rice is drier and less sticky, fluffy, and nutty in flavor compared to Thai jasmine rice. I find the texture of basmati rice the best for nasi ulam. If you use regular rice for this recipe, you might want to chill it in the fridge overnight to lose the moisture content in the rice.

Nutrition Information

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Serving 4people Calories 277kcal (14%) Carbohydrates 33g (11%) Protein 19g (38%) Fat 9g (14%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 225mg (75%) Sodium 1286mg (54%) Potassium 241mg (7%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 319IU (6%) Vitamin C 5mg (6%) Calcium 124mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 277 kcal

% Daily Value*

Serving	4people
Calories	277kcal	14%
Carbohydrates	33g	11%
Protein	19g	38%
Fat	9g	14%
Saturated Fat	7g	35%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	0.4g	2%
Cholesterol	225mg	75%
Sodium	1286mg	54%
Potassium	241mg	5%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	319IU	6%
Vitamin C	5mg	6%
Calcium	124mg	12%
Iron	3mg	17%