Easy Pandan Rice (with Thai Jasmine Rice)
Pandan rice isn't just your ordinary rice dish. Infused with the delightful flavors of pandan, coconut milk, and a hint of seasoning, this rice will impress your guests with its heavenly aroma and subtly sweet taste.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 5 pandan leaves fresh or frozen
- 1+1/2 cup water
- 1+1/2 cup pandan juice (from the top 2 ingredients combined)
- 1.5 cup jasmine rice
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1 tbsp oil
- 1 tsp salt
- 5 pandan leaves fresh or frozen
- 1+1/2 cup water
- 1+1/4 cup pandan juice (from the top 2 ingredients combined)
- 1+1/2 cup jasmine rice
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1 tbsp oil
- 1 tsp salt
- 5 pandan leaves fresh or frozen
- 1+1/2 cup water
- 1+1/4 cup pandan juice (from the top 2 ingredients combined)
- 1+1/2 cup jasmine rice
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1 tbsp oil
- 1 tsp salt
Instructions
- 1
Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- 2
with water 4-5 times or until the water is semi-clear.
- 3
Combine rice, pandan water, coconut milk, sugar, oil, and salt in a large pan. Cover the pot with a slight opening to allow a release, or the rice will overflow from the pressure of the heat. If wanting more green in your rice, add the pandan extract here.
- 4
on high heat until boiled. Then reduce the heat to low and cook for 10-15 mins. Check on the rice to see if it's completely cooked where it's not too soft or too hard. If your rice has absorbed all the water but is still al dente, add a small amount of liquid, either water or pandan juice 2-3 tablespoons, and allow it to cook for a few more minutes until done.
- 5
Once your rice is done, turn the heat off and remove the pot from heat. Add more oil if desired, taste-test your rice, and adjust with a little salt or sugar as needed.
- 6
with a wooden spatula or rice scooper. Allow it to cool slightly, and serve your cooked rice!
- 7
Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- 8
in water 4-5 times or until the water is semi-clear.
- 9
Combine rice, pandan water, coconut milk, sugar, oil, and salt in the rice cooker.
- 10
on white rice or any other setting to cook your jasmine rice until done.
- 11
and keep the lid open for 5 minutes to release extra moisture. Season with more salt, sugar, and oil as needed. Done.
- 12
Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- 13
Always Rinse the rice in water 4-5 times or until the water is semi-clear
- 14
Combine rice, pandan water, coconut milk, sugar, oil, and salt in an instant pot.
- 15
on high pressure for 4 minutes. Natural release for 10 minutes, then release the rest of the pressure. Season your rice with more oil, salt, and sugar as needed. Fluff the rice and serve warm!