Pandan Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Servings
3 people
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Calories
1844 kcal
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Course
Main Course, Breakfast
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Cuisine
Asian, Malaysian, Singaporean
Pandan Rice
Description
Pandan Rice involves washing jasmine or basmati rice until the water runs clear, then cooking it in a rice cooker with pandan leaves tied into a knot or pandan juice. For the white version, pandan leaves and water are combined with rice and coconut cream is optional. The green pandan rice variant uses pandan juice with coconut cream and salt for a richer flavor and color. Coconut cream adds a smoothness and richness that balances the distinctive pandan aroma.
The rice is steamed until tender, with instructions to let it rest after cooking to allow moisture absorption and even texture. The pandan leaves are removed before serving. Avoiding pandan extract is important to prevent bitterness.
This rice pairs well with Southeast Asian dishes and can be enhanced with herbs like ginger or lemongrass for additional fragrance according to notes. Accurate water measurement is crucial for ideal texture, especially when cooking in different methods.
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
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
- Use the same measuring cup for rice and water to maintain ideal ratios.
- If cooking on stove, more water may be needed than in a rice cooker.
- Avoid pandan extract; use pandan juice or fresh leaves to prevent bitterness.
- Additional herbs like ginger, shallots, or lemongrass can be added for more complexity.
- Rice cookers with water level markings offer an alternative measuring method.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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