Popular rice cuisines in Malaysia

Malaysians grew up with rice since Parameswara founded Malacca or even before that. Rice is the staple food of Malaysians for either Malays,  Chinese, Indians, Orang Asli (native Malaysians) and other minor natives. Rice comes from paddy which is mainly planted in northern Malaysia which is also know as the rice bowl of Malaysia. The natives in Borneo plant their Huma paddy on the hills which required less water to grow. This variety of rice is also known commercially as the Bario rice.

RICE

Nasi Lemak

This de facto national dish may be simple fare but done right, its medley of aroma, flavors and textures is ambrosia. Creamy, fragrant rice - cooked in santan and infused with pandan (screwpine) leaves - is served with spicy anchovy sambal (a spicy chutney-like paste), hard-boiled eggs, roasted peanuts, cucumber slices and fried anchovies. 

Nasi Kunyit

Kunyit is Malay for turmeric, and that's where this dish gets its brazen yellow coloring and subtle flavor from. Glutinous rice is cooked with that essential ingredient as well as santan, peppercorns, tamarind skin and pandan leaves. It's a perfect match with chicken curry. 

Nasi Tumpang

This compressed rice dish hides within its conical shape three layers of lauk (accompanying dishes). Typically there is an omelette and a seafood or fish dish which sandwiches a layer of serunding (spicy beef floss).

Nasi Kerabu

The East Coast's favorite rice dish is colored blue by steaming rice with a type of flower. Is is eaten with ulam (a salad of fresh herbs and leaves), fried grated coconut, salted egg, fish crackers, budu (fish sauce) and fried fish or chicken with a drizzle of curry sauce and sambal on the side. 

Nasi Dagang

A speciality of Terengganu, nasi dagang is a combination of glutinous and white rice cooked in santan that is served with side dishes of tuna curry, pickled cucumber and carrots, hard-boiled egg and sambal.

Nasi Himpit

Piping hot rice - cooked with pandan leaves for fragrance and flavor - is mashed then pressed down with a heavy weight to compress it, after which it is cut into cubes and served with rendang (dry curry) or curry.

    


Ketupat

This Malay version of the rice dumpling is made by cooking white rice inside a square, woven coconut palm leave pouch. Ketupat is usually served with rendang, satay (grilled meat on sticks) or gado-gado (mixed vegetables with peanut sauce). 

Lemang

This traditional Malay dish, is made by smoking glutinous rice in a hallowed bamboo log lined with banana leaves, sealing the flavors of the santan and infusing it with a hint of bamboo and banana. Together with rendang, it is a must during Eid ul-Fitr. 

Pulut Kukus Dalam Periuk Kera

Glutinous rice, flavored with santan, is placed into the tropical pitcher plant and steamed. The plant pouch compresses the rice so it has a flavor and appearance that's similar to lemang or ketupat.