Receta Pandan Coconut Rice
Pandan leaf is a very versatile ingredient in making many desserts and cakes, like pandan dumplings and pandan chiffon cake. The dish won’t taste or smell as good without it. Wonder if you tried pandan rice.
This rice is totally infused with a depth of pandan and coconut fragrance. When I had the rice, I suddenly realized why my readers from Singapore and Malaysia are so deeply in love with pandan. Give it a try if you haven’t had it before. The dinner for the other night was a simple dish, stir fried prawns with mango going with this fragrant and tasty rice.
- By Christine's Recipes Prep time: 5 mins
- Cook time: 30 mins
- Yield: 2 to 3 serves
- Ingredients:
- 140 gm rice, equivalent to one rice cooker cup
- 170 ml coconut milk
- 180 gm water
- ⅛ tsp salt
2 pieces pandan leaves
Method:
Rinse the rice and drain well. Rinse the pandan leaves and wipe dry. Tie them together into a knob. Set aside.
Put the rice into a heavy based pot. Pour in the coconut milk and water. Stir in salt. Remember to level the rice. Put in the pandan leaves. Cook with a lid over high heat. Once it boils, reduce heat to medium low. Continue to cook for 20 minutes. When the rice starts to dry up, you’ll see less steam releasing from the lid. Don’t remove the lid. Turn off the heat and let the rice sit for about 10 minutes. Done. Serve hot.
Notes：
This time I cooked rice on my electric stove. The proportion of rice and coconut milk with water is 1: 2.5
If using a rice cooker, the proportion will be 1:2. Be aware that the water absorption of every kind of rice is quite different. Please adjust accordingly.
Remember to keep rice in the pot with cover for further 10 minutes after turning off the heat. It helps the rice absorb more moisture and keep soft and fluffy.