Pandan Rice
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
3 people
-
Calories
1844 kcal
-
Course
Main Course, Breakfast
-
Cuisine
Asian, Malaysian, Singaporean
Pandan Rice
Report
2 easy Pandan Rice recipes: I show you how to cook a fragrant white rice or a pandan-flavored, olive-green, creamy rice using 2-3 simple ingredients.
Share:
Ingredients
White Pandan Rice
- 1 Cup long-grain rice i used jasmine but you can also use basmati
- 1 Cup water
- 3 Tablespoons coconut cream Optional, only if you want a richer rice. Not to be confused with coconut milk.
Green Pandan Rice
- 1 Cup long-grain rice i used jasmine but you can also use basmati
- 1 Cup Pandan Juice Don't use pandan extract which will lead to a bitter rice
- 3 Tablespoons coconut cream NOT optional- without this, the rice will taste a little grassy as the pandan is much more concentrated here. Not to be confused with coconut milk.
- ¾ teaspoon salt
Add to Shopping List
Instructions
Washing the rice
- Wash the rice till water runs clear to remove excess starch.
For White Pandan Rice
- Crush the pandan leaves to release the fragrance then tie them into a knot.
- Add the washed rice, water and pandan to the rice cooker pot. Add water up to the 1st line on your index finger. (This is the topmost line on your finger, when your hand is held such that the fingers are facing skywards.) (See Notes on alternative ways to measure the water.) Press the cook button.
- After the rice cooker has sounded (i.e. the rice has finished cooking), leave for 10 minutes before uncovering so that all the water can be absorbed.
- Remove the pandan leaves which can be added to compost or thrown away. Fluff the rice and serve.
For Green Coconut Pandan Rice
- Add the washed rice and pandan juice to the pot till the level of the 1st line on your finger. (Don't use pandan extract, which is more concentrated, or the rice will be bitter.)
- Mix in the coconut cream. Press the cook button.
- After the rice cooker has sounded (i.e. the rice has finished cooking), leave for 10 minutes before uncovering. Fluff and serve.
Notes
- Measuring the amount of water to use
- A 2nd method is to use the 1:1 ratio i.e. 1 Cup of water for every Cup of jasmine rice cooked in a rice cooker. Make sure the same cup is used to measure both.
- A 2nd method is to use the 1:1 ratio i.e. 1 Cup of water for every Cup of jasmine rice cooked in a rice cooker. Make sure the same cup is used to measure both.
- For rice cooked on a stove, you may need a bit more water.
- For rice cooked on a stove, you may need a bit more water.
- Alternatively, your rice cooker may have markings to indicate how much water to add.
- Alternatively, your rice cooker may have markings to indicate how much water to add.
- Optional additional herbs
- You can add other South East Asian herbs to the pandan rice to make it more fragrant. For example, some people add ginger, shallots, bruised lemongrass stalks and garlic to the pandan and coconut milk when making Nasi Lemak Rice.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Show Details
Calories
1844kcal
(92%)
Carbohydrates
376g
(125%)
Protein
26g
(52%)
Fat
21g
(32%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1831mg
(76%)
Potassium
426mg
(12%)
Fiber
9g
(36%)
Sugar
76g
(152%)
Calcium
112mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 1844 kcal
% Daily Value*
| Calories | 1844kcal | 92% |
| Carbohydrates | 376g | 125% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1831mg | 76% |
| Potassium | 426mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 76g | 152% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
Other Recipes
You'll Also Love
