I absolutely love this recipe because it’s incredibly easy to make and fills my kitchen with the soothing aroma of pandan, transporting me to a tropical paradise. Plus, the optional coconut milk adds a hint of richness that elevates the whole dish, making it comfort food with an exotic twist.
Rice cooked in pandan leaf is a simple yet beautiful dish, and there is much to love about its flavor and fragrance. Prepared with 2 cups of jasmine rice, simmered in 3 cups of water with 6 knotted pandan leaves and a touch of salt, this rice is elevated to the level of delight.
It is exquisite in its simplicity and aromatic character, and it is finished with the option of a tablespoon of coconut milk, which adds creaminess and a level of nutrition not otherwise found in plain rice.
Ingredients
Jasmine Rice:
Olfactory, adhesive, sustenance; the mother lodes of energy are born of these.
And comfort? You could hardly ask for more than a dessert.
Or, in an odd twist of fate, peanut butter on a spoon.
Pandan Leaves:
Delicate scent; gives sweet, grassy perfume.
Coconut Milk:
Texture: Creamy;
Richness and tropical sweetness: Added.
Salt:
Enriches tastes; corrects sugar and natural fragrance.
Ingredient Quantities
- 2 cups jasmine rice
- 3 cups water
- 6 pandan leaves, tied into a knot
- 1/2 teaspoon salt
- 1 tablespoon coconut milk (optional)
Instructions
1. Wash the jasmine rice in cold water until the water is clear and does not run cloudy. This step is very important because it helps remove excess starch that can cause the rice to become gummy, sticky, and clump together.
2. In a medium pot, add the rinsed rice and 3 cups of water.
3. Place the six pandan leaves, tied into a knot, in the pot with the rice and water.
4. Add 1/2 teaspoon of salt and blend well.
5. If you wish, you may add 1 tablespoon of coconut milk to enhance the flavor.
6. Put the pot on medium-high heat and let the mixture reach a boil.
7. After reaching a boil, lower the temperature to low. Put the lid on the pot and let it, and the rice, simmer for about 15 to 20 minutes, until the rice is cooked and all the water is absorbed.
8. Take the pot off the burner and let it rest, covered, for 5 more minutes. This allows the rice to finish cooking in its own steam and soak up all the flavors.
9. Remove the pandan leaves from the rice.
10. Before serving, gently fluff the rice with a fork.
Relish your aromatic pandan rice!
Equipment Needed
1. Medium pot with lid
2. Measuring cups
3. Measuring spoons
4. Fork
5. Large bowl (for rinsing rice)
6. Stove or cooktop
FAQ
- What is pandan rice?Pandan rice is a fragrant rice dish redolent with the aroma of pandan leaves, a common ingredient across the cuisines of Southeast Asia.
- Can I use any type of rice?It’s suggested to use jasmine rice for its aroma, but you can also try other long-grain rice varieties.
- How do I tie the pandan leaves?Fold the leaves in half and tie them into a loose knot. This makes it easy to remove them after cooking.
- Can I make pandan rice without coconut milk?Certainly, coconut milk is not necessary. It imparts a deeper flavor, but the rice stands on its own very well and is wonderful even without it.
- How do I store leftover pandan rice?Keep in an airtight container in the fridge for as long as 3 days. Reheat by steaming or using the microwave.
- What dishes go well with pandan rice?Grilled chicken, curry dishes, and seafood make complete meals when paired with pandan rice.
Substitutions and Variations
Basmati rice or long-grain white rice can be used instead of jasmine rice.
Pandan leaves can be swapped out for a few drops of pandan extract or pandan paste for aroma and flavor—though it will be different.
You can replace the coconut milk (optional) with a tablespoon of coconut cream or skip it altogether if you want to avoid too much richness.
Pro Tips
1. Toast the Rice: Before rinsing, lightly toast the jasmine rice in the pot for a couple of minutes over medium heat. This can enhance the nutty flavor of the rice and add a nice depth to your dish.
2. Use a Rice Cooker: For perfectly cooked rice every time, consider using a rice cooker instead of cooking on the stove. Simply add the rinsed rice, water, pandan leaves, salt, and coconut milk (if using) to the rice cooker and select the appropriate setting.
3. Experiment with Aromatics: In addition to pandan leaves, you can add other aromatics for a subtle flavor twist. Try including a few slices of ginger or a piece of lemon grass for an added fragrance.
4. Fluffing Technique: When fluffing the rice, use a wide spatula or spoon instead of a fork to avoid breaking the grains. This can help maintain the integrity of the rice and keep it light and fluffy.
5. Serve with Complementary Dishes: Pair the pandan rice with dishes that have similarly aromatic profiles, like coconut curry or lemongrass chicken, to create a cohesive and flavorful meal.
Pandan Rice Recipe
My favorite Pandan Rice Recipe
Equipment Needed:
1. Medium pot with lid
2. Measuring cups
3. Measuring spoons
4. Fork
5. Large bowl (for rinsing rice)
6. Stove or cooktop
Ingredients:
- 2 cups jasmine rice
- 3 cups water
- 6 pandan leaves, tied into a knot
- 1/2 teaspoon salt
- 1 tablespoon coconut milk (optional)
Instructions:
1. Wash the jasmine rice in cold water until the water is clear and does not run cloudy. This step is very important because it helps remove excess starch that can cause the rice to become gummy, sticky, and clump together.
2. In a medium pot, add the rinsed rice and 3 cups of water.
3. Place the six pandan leaves, tied into a knot, in the pot with the rice and water.
4. Add 1/2 teaspoon of salt and blend well.
5. If you wish, you may add 1 tablespoon of coconut milk to enhance the flavor.
6. Put the pot on medium-high heat and let the mixture reach a boil.
7. After reaching a boil, lower the temperature to low. Put the lid on the pot and let it, and the rice, simmer for about 15 to 20 minutes, until the rice is cooked and all the water is absorbed.
8. Take the pot off the burner and let it rest, covered, for 5 more minutes. This allows the rice to finish cooking in its own steam and soak up all the flavors.
9. Remove the pandan leaves from the rice.
10. Before serving, gently fluff the rice with a fork.
Relish your aromatic pandan rice!
