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Pandan Rice

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.

Prep Time
5 mins
Cook Time
5 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
    Cup of Yum
  1. Wash the rice till water runs clear to remove excess starch.
For White Pandan Rice
  1. Crush the pandan leaves to release the fragrance then tie them into a knot.
  2. 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.
  3. 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.
  4. Remove the pandan leaves which can be added to compost or thrown away. Fluff the rice and serve.
For Green Coconut Pandan Rice
  1. 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.)
  2. Mix in the coconut cream. Press the cook button.
  3. 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

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

% 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.