Pandan Coconut Rice
A fragrant, gently sweet pandan‑infused coconut rice that’s light, aromatic, and perfect for bowls, grilled proteins, or simple weeknight meals. Minimal ingredients, clean flavor, and naturally Vietnamese.
Equipment
- Rice cooker or medium pot with lid
- Fine mesh strainer
- Measuring cups
Ingredients
- 2 cups jasmine rice rinsed until water runs mostly clear
- 2 cups water
- 1 cup coconut milk full‑fat or light
- 3 –4 pandan leaves tied into a knot
- 1 teaspoon salt
- Optional: 2 teaspoons sugar (rounds the flavor
Instructions
- Rinse the jasmine rice under cool water until it runs mostly clear.
- Add the rice, water, coconut milk, pandan leaves, salt, and optional sugar to a rice cooker or pot.
- Rice cooker: Cook as usual.
- Stovetop: Bring to a gentle simmer, cover, reduce heat to low, and cook for 15 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes to finish steaming.
- Remove the pandan leaves and fluff the rice gently with a fork.
Notes
- Keeps up to 3 days in the fridge; reheat with a splash of water in the microwave.
- Add a small piece of smashed ginger for a warmer, cozier profile.
- Yields about 4 cups cooked rice.
- Perfect base for Vietnamese bowls, grilled chicken, lemongrass pork, or simple vegetables.
- Great meal prep item!