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Plain Rice

Here’s our quick guide to making the perfect rice, without a rice cooker.

First and foremost rinse your rice. Either run it through a sieve until the water is clear or add water to your pan with the rice, swirl it around and pour out the water and then repeat a few times! This removes any impurities and excess starch to stop your rice getting stodgy

Jasmine Rice

This is a delicate little rice that should be handled with a little TLC to stop it turning to mush. If made right, this rice will be fluffy with a slightly sticky texture so the grains clump together a little – super helpful when eating with chopsticks!

Basmati Rice

The sturdiest of all rices. It’s dry, firm and holds its shape when cooked. Unlike Jasmine, this rice does not clump together. This makes it the perfect candidate for the likes of coconut rice and fried rice – we think so anyway!

The method for cooking Jasmine and Basmati rice is the same:

  • Measure out 100ml of rice per person and then add to a saucepan with 150ml of water per person and a pinch of salt (So if you’re cooking for 2 people, it will be 200ml of rice with 300ml water).
  • Bring to boil over a medium heat, then turn heat right down low and cover with a lid.
  • Simmer for 20 minutes until the rice is cooked and there’s no liquid left in the pan – don’t stir or open lid whilst cooking!
  • Use a fork to gently fluff up the rice       

Brown Rice

Obviously, the healthiest option here but don’t hold that against it! This rice is filling and has strong nutty flavour to it. Great for all occasions!


  • Measure out 100ml of rice per person
  • Cover and soak in water for half an hour
  • Drain the water and then add to a saucepan with 150ml of water per person and a pinch of salt
  • Bring to boil then turn the heat down and cover with a lid, simmer for 20 minutes until cooked 🙂

Coconut Rice

Our signature coconut rice! Super simple for you to make and enjoy at home 🙂


Ingredients (serves 4):

400ml Basmati Rice, rinsed

200ml coconut milk

400ml water

1 x Pandan Leaf, knotted

2 x sticks lemongrass, bruised

1.2 teaspoon salt


  • Rinse your rice (as above)
  • Put the rice, coco milk, water and salt in a saucepan and mix to combine
  • Stick the lemongrass into the rice and place the pandan leaf in a knot on top
  • Bring to boil over medium heat, then turn the heat right down low and cover with lid
  • Simmer for 15 minutes until rice is cooked

Hopefully this has been helpful .. once you’ve nailed rice, your culinary opportunities are endless! … as long as you like rice… but who doesn’t??



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