Nyonya•healthy

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.

Ingredients

Quantities are shown as originally provided.

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.)
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
¾ teaspoon salt

1
Wash the rice till water runs clear to remove excess starch.
2
Crush the pandan leaves to release the fragrance then tie them into a knot.
3
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.
4
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.
5
Remove the pandan leaves which can be added to compost or thrown away. Fluff the rice and serve.
6
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.)
7
Mix in the coconut cream. Press the cook button.
8
After the rice cooker has sounded (i.e. the rice has finished cooking), leave for 10 minutes before uncovering. Fluff and serve.