How to Make Steamed Rice 150g (Traditional & Healthy Version)
Steamed Rice, or 'Nasi Kukus', is a staple in Malaysian cuisine, enjoyed across all races and ethnicities from Malay, Chinese, to Indian communities. This simple yet essential dish is the foundation of countless Malaysian meals, from festive Nasi Lemak to everyday household lunches. The delicate aroma of pandan (screwpine) leaves often infuses the rice, lending a subtle fragrance that elevates its taste. Steamed rice is prized for its versatility and health benefits, making it a popular choice for those seeking lighter, wholesome meals. In Malaysia, rice is not just food—it is a symbol of nourishment and togetherness, bringing families around the table for both daily meals and festive gatherings. In this healthy version, we focus on proper rice portioning (150g per serving) and gentle steaming, which preserves the natural taste and nutrients of the rice. By using local ingredients like pandan and omitting heavy fats or oils, this recipe captures authentic Malaysian flavor while supporting a health-conscious lifestyle. Perfect for vegetarians, it pairs beautifully with a range of Malaysian side dishes and is especially suitable for those monitoring their calorie intake.
Ingredients
- 1 cup (approx. 300g) White rice (Long-grain preferred, called 'beras')
- 1.5 cups Water (Filtered)
- 1 leaf Pandan leaf (Tied in a knot, 'daun pandan')
- 1/4 tsp Salt (Fine sea salt)
- 1 stalk Lemongrass (Bruised, 'serai')
- 1/2 tsp Olive oil (Optional for shine)
- 1 tbsp Spring onion (Finely chopped, for garnish)
- 1 tsp Toasted sesame seeds (For garnish)
Step-by-step instructions
Step 1 · Rinse the rice under running water until the water runs clear to re...
Rinse the rice under running water until the water runs clear to remove excess starch.
Step 2 · Soak the rice in clean water for 10 minutes to improve texture
Soak the rice in clean water for 10 minutes to improve texture.
Step 3 · Drain the soaked rice and transfer it to a heatproof steaming bowl
Drain the soaked rice and transfer it to a heatproof steaming bowl.
Step 4 · Add 1
Add 1.5 cups water, pandan leaf, lemongrass stalk, and salt to the rice. Mix gently.
Step 5 · Steam the rice over high heat for 20 minutes or until all water is ...
Steam the rice over high heat for 20 minutes or until all water is absorbed and rice is tender.
Step 6 · Remove pandan and lemongrass
Remove pandan and lemongrass. Fluff the rice with a fork. Drizzle with olive oil if desired.
Step 7 · Garnish with spring onions and toasted sesame seeds before serving
Garnish with spring onions and toasted sesame seeds before serving.
Why this recipe is healthy
This dish is a healthy choice because it uses whole, unprocessed ingredients, is low in saturated fat, and is free of cholesterol. Steaming is a gentle cooking method that preserves nutrients and requires no added oils. By controlling portion size, it supports weight management and balanced eating, making it suitable for calorie-conscious individuals and those with dietary restrictions.
A note on tradition
Rice is the heart of Malaysian cuisine, featured in everyday meals and special occasions alike. In many Malaysian households, steamed rice accompanies a variety of lauk (side dishes) and is present at family gatherings, weddings, and festive events. Using pandan leaf is a uniquely Southeast Asian touch, celebrated in both urban and rural homes for its aroma and cultural significance.