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Aromatic Pandan Coconut Rice

Two mounds of bright green, fluffy Pandan Coconut Rice served on a white plate.
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Prepare fluffy, fragrant rice infused with the distinct aroma and green color of pandan leaves, perfect as a side dish for savory Southeast Asian meals.

Ingredients

Scale
  • 2 cups long-grain white rice (jasmine recommended)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons pandan extract or paste (adjust for desired color intensity)
  • 4 pandan leaves, knotted (optional, for extra aroma)

Instructions

  1. Rinse the rice under cold running water until the water runs clear. Drain well.
  2. In a medium saucepan or rice cooker pot, combine the rinsed rice, coconut milk, water, salt, and sugar.
  3. Stir in the pandan extract or paste until the liquid is evenly colored green.
  4. If using, add the knotted pandan leaves to the liquid.
  5. Cook the rice using your preferred method (stovetop or rice cooker) according to standard rice cooking instructions until all liquid is absorbed and the rice is tender.
  6. Once cooked, let the rice rest, covered, for 10 minutes without lifting the lid.
  7. Remove the knotted pandan leaves before serving. Fluff the rice gently with a fork.

Notes

  • For a stronger, more natural aroma, use fresh pandan juice instead of extract; blend 6-8 fresh leaves with 1/4 cup water and strain.
  • If the rice seems too dry after resting, add one tablespoon of hot water and let it sit for five more minutes before fluffing.
  • This rice pairs well with grilled chicken, fish curries, or as the base for Nasi Lemak.

Nutrition

Find it online: https://spoonfulsnap.com/pandan-coconut-rice-recipe-easy-guide/