Pandan steamed rice
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Pandan steamed rice

By Ping Coombes

Pandan is a tropical leaf also called screwpine leaf, used to add a fragrant, slight sweetness – great for complimenting curries

  • Prep:10 mins
    Cook:15 mins
    plus standing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 248
  • fat 1g
  • saturates 0g
  • carbs 54g
  • sugars 0g
  • fibre 2g
  • protein 5g
  • salt 0.1g

Ingredients

  • 600g jasmine rice
  • 2 pandan leaves, knotted

Method

  1. Put the rice in a large pan and cover with cold water. Swoosh the rice in the water, then drain the water away. Repeat until the water runs clear. Add the pandan leaves to the rice, season with a little salt, then add enough cold water to come a fingertip depth above the surface of the rice. Bring the pan to the boil, then reduce the heat and simmer for 10-15 mins or until most of the water has been absorbed and the surface of the rice looks pitted. Turn off the heat, cover and leave undisturbed for 30 mins.

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