Malaysian Herbed Rice Salad | Nasi Ulam
Votes: 2
Rating: 4.5
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Malaysia teaches that we have to use herbs with as much confidence as we use lettuce – by the handful. Only then will we get that burst of garden freshness we all crave come springtime and into the summer.There are many versions of Malaysian Herbed Rice Salad. Here’s the basic formula: Room temperature rice + lots of fresh herbs + seasoning = easy summertime eating.
Servings Prep Time
4 people 20 minutes
Cook Time
16 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
16 minutes
Malaysian Herbed Rice Salad | Nasi Ulam
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Malaysia teaches that we have to use herbs with as much confidence as we use lettuce – by the handful. Only then will we get that burst of garden freshness we all crave come springtime and into the summer.There are many versions of Malaysian Herbed Rice Salad. Here’s the basic formula: Room temperature rice + lots of fresh herbs + seasoning = easy summertime eating.
Servings Prep Time
4 people 20 minutes
Cook Time
16 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
16 minutes
Ingredients
For the Rice
  • 1 1/2 cups long grain rice
  • 3 cups water
  • 1 teaspoon salt
For the herbs
  • 1/3 cup thai basil (thinly sliced) – about 1/2 bunch
  • 1/3 cup mint (thinly sliced) – about 1/2 bunch
  • 1/8 cup chives (minced) – OR –
  • green onions
  • 1/8 cup fresh cilantro (thinly sliced) – OR –
  • rau răm
  • culantro
  • 3-4 kaffir lime leaves
  • 1 stalk lemongrass , tough leaves removed and only tender bottom part sliced thinly – about 1/8-1/4 cup
  • 1/4 cup peanuts (crushed)
  • 1/8 cup coconut (toasted) – OR –
  • keresik
For the dressing
  • 1 teaspoon garlic (crushed)
  • 1 teaspoon ginger (grated)
  • 1/8 cup fish sauce
  • 2 limes , juiced
  • Thai bird chili peppers , as desired
Servings: people
Units:
Instructions
Prepare the rice
  1. Bring water to a boil. Add salt and rice. Return to a boil, cover and reduce heat to low so as to maintain simmer. Cook gently for about 16 minutes. Remove heat and let steam for 5 minutes. Fluff with a fork and let cool to room temperature.
For the herbs
  1. Clean all herbs and pat dry. Slice and add to bowl. Set aside.
For the dressing
  1. Add all ingredients to a small bowl and stir to combine. Use chili peppers for heat, if desired.
To assemble the salad
  1. Toss all ingredients together when rice has cooled. Add dressing to taste. The salad tastes even better after 30 minutes – however you’ll want to taste it and adjust the seasonings as it can mellow over time.
Recipe Notes

Make sure to add the fresh herbs to room temperature rice – anything warmer will blacken the herbs.

Serve with fried chicken and sambal or hard-boiled eggs and tomatoes.