Nasi Lemuni Recipe (Herbal Steamed Rice)

Rice: The base of the dish, providing a neutral canvas for the herbal flavors.

Lemuni leaves: Fresh leaves that give the rice its distinctive green color and herbal aroma.

Water: Essential for cooking the rice and blending the lemuni leaves.

Salt: Enhances the overall flavor of the dish.

Oil: Adds a slight richness and helps in cooking the rice evenly.

When blending the lemuni leaves, ensure to use just enough water to create a smooth paste without making it too watery. This will help the herbal flavor to infuse more effectively into the rice during the cooking process.

• Rice - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative to rice.

• Lemuni leaves - Substitute with pandan leaves: Pandan leaves provide a fragrant aroma and a subtle flavor that can mimic the herbal notes of lemuni leaves.

• Water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the dish.

• Salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• Oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and a tropical flavor that complements the herbal notes in the dish.

• Allow the Nasi Lemuni to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into an airtight container. Ensure the container is clean and dry to maintain the freshness of the herbal steamed rice.
• For short-term storage, place the container in the refrigerator. The Nasi Lemuni will stay fresh for up to 3-4 days.
• For long-term storage, portion the rice into freezer-safe bags or containers. Flatten the bags to remove excess air and to save space in the freezer.
• Label each bag or container with the date of storage. This helps in keeping track of the freshness and ensures you use the oldest batches first.
• When ready to use, thaw the Nasi Lemuni in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the rice in a microwave or on the stovetop. Add a splash of water to prevent it from drying out. Cover the dish to retain moisture.
• For a quick reheat, use a microwave-safe dish and cover it with a damp paper towel. Heat in short intervals, stirring occasionally to ensure even heating.
• If reheating on the stovetop, use a non-stick pan. Add a little oil or water and stir gently to avoid breaking the grains.
• Enjoy the reheated Nasi Lemuni as a side dish or incorporate it into other recipes like fried rice or rice bowls.

• Stovetop Method: Place the leftover nasi lemuni in a non-stick pan. Add a splash of water or broth to prevent it from drying out. Cover the pan with a lid and heat over medium-low heat, stirring occasionally until the rice is heated through.

• Microwave Method: Transfer the rice to a microwave-safe bowl. Sprinkle a bit of water over the rice and cover the bowl with a damp paper towel or microwave-safe lid. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Steaming Method: Place the leftover rice in a heatproof dish. Set up a steamer and bring the water to a boil. Place the dish in the steamer, cover, and steam for about 5-10 minutes until the rice is thoroughly heated.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the nasi lemuni evenly in an oven-safe dish. Cover the dish with aluminum foil to retain moisture. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.

• Frying Pan Method: Heat a bit of oil or butter in a frying pan over medium heat. Add the leftover rice and stir-fry for a few minutes until it is heated through. This method can give the rice a slightly crispy texture, adding a new dimension to your dish.

• Blender: To blend the lemuni leaves into a smooth paste.

• Rice cooker: To cook the rice with the lemuni paste, water, salt, and oil.

• Measuring cups: To measure the rice, water, and oil accurately.

• Teaspoon: To measure the salt.

• Mixing bowl: To wash and drain the rice before cooking.

• Spatula: To fluff the rice once it is cooked.

Pre-blend the lemuni leaves: Blend the lemuni leaves in bulk and store the paste in the fridge for up to a week.

Use a rice cooker: A rice cooker automates the cooking process, freeing up your time for other tasks.

Measure ingredients beforehand: Have all ingredients measured and ready to go to streamline the cooking process.

Batch cooking: Cook extra rice and freeze portions for quick meals later.

Quick clean-up: Use fewer utensils and clean as you go to save time on post-cooking clean-up.