Alpha Course is starting again and once again, we can expect some good home-cooking from the Cathedral community. More info on the Alpha Course at the Cathedral can be found here.

We made Nasi Lemak again for the 190+ -pax Alpha Intro dinner.

At the Cathedral kitchen, the facilities are more limited. For the rice, we had to cook it using the electric rice cookers instead of steamers, our usual preferred method. I am learning that you can also do some really nice Nasi Lemak Rice without going the "kukus" way.

So, how did it go?

With some care, I will say that it is possible to cook some good NL rice this way. We were pretty happy with the results and I will detail here our cooking notes of what we did.

The Rice
10 kg of Jasmine Rice
Fresh milk from 6 coconuts
Salt
Pandan Leaves

A ratio of rice:water 1:1.1 was used to cook the rice. A tablespoon of salt was used for every kilo of rice. After the rice has cooked (when the switch goes to “warm”), coconut milk and pandan leaves were added. We used freshly squeezed milk which we bought from Tekka Market. Using a spatula, we fluffed the rice. Then we kept the rice cooking on warm till it was served for dinner later.

For good Nasi Lemak rice, the rice should be fluffy, with whole unbroken grains. Too much coconut milk will make the rice greasy and keeping to this ratio is important. Salt - and enough of it - is essential.

You need to imagine how the rice will go with the rather oily sambal and the salty ikan bilis. 10 kilo was barely enough for 190 pax and we could have cooked a kilo more.