Pandan-Scented Coconut Rice
- 2 cups jasmine rice
- 1/2 cup coconut milk
- 3 cups cold water
- 1 bay leaf, preferably Indonesian
- 2 to 3 pandan leaves, tied together
- 2 tsp coconut oil
- 1 tsp salt
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
There is a delicate spirit to this rice, but it does bring a lot of flavour. I like to serve this alongside spicier dishes because I find the sweetness of the coconut helps balance the heat. Using both coconut milk and coconut oil helps create a more rounded coconut flavour. You can find pandan leaves in the freezer section of most Asian grocery stores. This recipe uses the rice cooker method, but can be adapted for the stovetop method, however you may need to adjust your liquid to rice ratio.
- Place jasmine rice into a fine mesh sieve and rinse under cold water to remove until the water runs clear. Let drain of excess water.
- In a rice cooker, add coconut milk, water, bay leaf, pandan leaves, coconut oil, salt and then add your rice. Stir to mix then start the rice cooker.