5 from 102 votes
Pandan Rice
Pandan Rice is a fragrant steamed rice dish made with jasmine or basmati rice cooked with pandan leaves or pandan juice and coconut cream. The rice absorbs the unique aroma of pandan and gains a creamy texture from the coconut cream, creating a subtly sweet and floral side dish.
Prep Time
5 mins
Cook Time
35 mins
Servings:
3
people
Calories:
1844 kcal
Course:
Main Course, Breakfast
Cuisine:
Asian, Malaysian, Singaporean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 people
Amount Per Serving
Calories 1844
% 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.