Nasi Dagang: Kelantan's Fragrant Coconut Rice Dream
Aromatic jasmine rice infused with coconut milk, ginger, and lemongrass for a rich, subtly sweet flavor.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Nasi Dagang, originating from the northeastern Malaysian state of Kelantan, is more than just rice; it's a cultural staple. This fragrant dish is typically enjoyed for breakfast, but its deliciousness makes it suitable for any meal. Unlike plain steamed rice, Nasi Dagang boasts a creamy richness and complex aroma derived from slow cooking in coconut milk with aromatic spices, making it a unique and satisfying culinary experience.
- •Silky Texture - The coconut milk creates a luxurious, almost creamy mouthfeel that's incredibly satisfying.
- •Aromatic Symphony - The combination of ginger, lemongrass, and pandan leaves creates a complex and intoxicating fragrance.
- •Subtle Sweetness - A touch of sugar enhances the natural sweetness of the coconut milk and complements savory accompaniments perfectly.
- •Satisfyingly Simple - Despite its complex flavor, the preparation is straightforward and requires minimal ingredients.
- •Stands Alone - The rice is so flavorful and rich it can be enjoyed on its own, though it's traditionally served with curry.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 2 cups Jasmine rice (long grain)
- 2 cups Coconut milk (full fat)
- 1 cup Water
- 2 inch Ginger (sliced)
- 2 stalks Lemongrass (bruised)
- 1 tablespoon Fenugreek seeds
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Sugar (or to taste)
- 2 leaves Pandan leaves (knotted)
Step-by-Step Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming sticky.
~5 min
Tip: Rinsing the rice is crucial for achieving the desired fluffy texture. - 2
In a large pot or rice cooker, combine the rinsed rice, coconut milk, water, ginger slices, bruised lemongrass stalks, fenugreek seeds, salt, and sugar. The combination of aromatics is what gives Nasi Dagang its signature fragrance.
~2 min
Tip: Bruising the lemongrass releases its aromatic oils more effectively. - 3
Tie the pandan leaves into a knot and add them to the pot. Pandan leaves infuse the rice with a unique, sweet aroma.
~1 min
Tip: Tying the leaves prevents them from unraveling during cooking. - 4
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 25-30 minutes, or until all the liquid is absorbed.
~3 min
Tip: Use a tight-fitting lid to trap the steam and ensure even cooking. - 5
Check the rice at the 25-minute mark. If there's still liquid remaining, continue to simmer for a few more minutes, checking periodically to avoid burning. The rice should be tender and fluffy.
~2 min
Tip: Avoid lifting the lid too frequently, as this releases steam and can prolong the cooking time. - 6
Once the liquid is absorbed, remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and further soften.
~10 min
Tip: Resist the urge to stir the rice during this resting period. - 7
After 10 minutes, remove the lid and fluff the rice gently with a fork. This separates the grains and prevents them from clumping together.
~2 min
Tip: Use a fork instead of a spoon to avoid mashing the rice. - 8
Remove the pandan leaves, ginger slices, and lemongrass stalks before serving. These have imparted their flavor and aroma to the rice and are no longer needed.
~1 min
Tip: Discard the aromatics after cooking. - 9
Taste the rice and adjust the seasoning with salt or sugar if needed. The flavor should be a balance of savory and slightly sweet.
~2 min
Tip: Adjust the seasoning to your personal preference. - 10
Serve the Nasi Dagang warm. It's traditionally served with fish or chicken curry, but it's also delicious on its own.
~2 min
Tip: Garnish with fresh herbs for added visual appeal.
How Do I Know It's Ready?
The rice is done when all the liquid is absorbed, and the grains are tender and fluffy. There should be no standing liquid in the pot.
Frequently Asked Questions
Yes, you can cook the rice a day in advance and reheat it before serving. Store it in an airtight container in the refrigerator.
Final Thoughts
I hope you enjoy making this Nasi Dagang: Kelantan's Fragrant Coconut Rice Dream as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!