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Coconut Rice With Pandan Leaves

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This recipe video shows how to make simple steamed rice into a best recipe. Pine leaves or pandan give a wonderful aroma to the plan steamed rice.
Ingredients
  Long grain rice 200 Gram
  Salt 1 Pinch
  Water 1 Cup (16 tbs) (250 Milliliter)
  Pandan leaves 4 , knotted or bundled (Screw Pine)
  Coconut milk 200 Milliliter (1 Pack Ayam Brand)
Directions

If you have rice cooker, put everything into it and stir to dissolve salt.
Place the lid, turn on cooker and cook your rice.
If you don't have one, put everything into a thick bottomed pot and stir gently to dissolve salt.
Bring to the boil over medium heat till most of the liquid has evaporated and venting holes start to appear
on the surface of the rice.
Put lid on and reduce heat to minimum. Leave the rice to finish cooking for about 10 minutes.
Turn off the heat and leave to rest for another 20 minutes. With a fork, gently separate the cooked grains.
PRESENTATION
This coconut rice can be served with plenty of Asian recipes. It is the base for the famous Nasi Lemak.
It is just nice to match the hotness of some Asian stews and stir fries!
This video is a creation of ayamvideo. You can visit ayamvideo for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Steamed
Ingredient: 
Rice, Coconut
Restriction: 
Vegetarian
Interest: 
Quick
Servings: 
2
Looking for a variation to your steamed rice? Try Coconut Rice with Pandan Leaves. This recipe uses pandan leaves to give a delicious aroma to the steamed rice. This dish is delicious on its own but also goes well with plenty of Asian recipes.

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