Pandan rice isn't just your ordinary rice dish. Infused with the delightful flavors of pandan, coconut milk, and a hint of seasoning, this rice will impress your guests with its heavenly aroma and subtly sweet taste.
Use this pandan juice and extract recipe for fresh pandan juice to cook your rice. Elevate your recipe with homemade coconut milk by cracking your own coconut using easy methods.
Want More pandan recipes? Check out pandan sticky rice, Thai pandan chicken, pandan coconut jelly, pan dan custard, and Thai kabocha squash custard.
Jump to:
- What is Pandan Rice
- Why You'll Love Pandan Coconut Rice
- Ingredients for Making Pandan Coconut Rice
- How to Make Pandan Rice Stove Top
- How to Make Pandan Rice in a Rice Cooker
- How to Make Pandan Rice in an Instant Pot
- Tips for the Perfect Pandan Rice
- Storage
- Variations & Substitutes
- Helpful Kitchen Tools for This Recipe
- Related Thai Recipes You May Like
- Easy Pandan Rice (with Thai Jasmine Rice)
- Related
What is Pandan Rice
Pandan Rice is a fragrant and subtly sweet dish that infuses rice with the essence of pandan leaves, a staple ingredient in Southeast Asian cooking.
This pandan rice is similar to Nasi Lemak, but the added pandan juice gives it a unique color and flavor similar to Nasi Pandan.
Why You'll Love Pandan Coconut Rice
- It's a super simple recipe with just a few basic ingredients, making it easy to whip up anytime.
- You can make it ahead of time, which is really convenient. Once cooked, you can store the rice for up to 5 days!
- Plus, it freezes well, too, so you can have it whenever you want.
- It's the perfect side dish to add to your family-style meals, adding a delicious touch to your menu.
Ingredients for Making Pandan Coconut Rice
- Pandan Leaves. Use fresh or frozen leaves. These aromatic leaves give the rice its distinct flavor and fragrance.
- Water. This water is combined with the pandan leaf to make pandan juice (pandan water)
- Uncooked Jasmine Rice. Choose your favorite variety, jasmine, basmati, or long-grain. Learn more about the different types of Thai rice here.
- Coconut Milk. Adds creaminess and richness to the rice.
- Sugar. Use white granulated sugar to add a tinge of sweetness to the rice.
- Oil. Just enough to help the rice not stick together. Use coconut, avocado, vegetable, or canola oil.
- Salt. Just a pinch to enhance the flavors.
How to Make Pandan Rice Stove Top
Don't worry if you don't have a rice cooker, a medium sauce pan or stock pot works just fine for this recipe on the stovetop. See below for the rice cooker and instant pot method.
1. Make the Pandan juice. Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
2. Rinse the uncooked rice with water 4-5 times or until the water is semi-clear.
3. Combine the ingredients. Combine rice, pandan water, coconut milk, sugar, oil, and salt in a large pan. Cover the pot with a slight opening to allow a release, or the rice will overflow from the pressure of the heat.
If wanting more green in your rice, add the pandan extract here.
4. Cook the rice on high heat until boiled. Then reduce the heat to low and cook for 10-15 mins. Check on the rice to see if it's completely cooked where it's not too soft or too hard.
If your rice has absorbed all the water but is still al dente, add a small amount of liquid, either water or pandan juice 2-3 tablespoons, and allow it to cook for a few more minutes until done.
5. Adjust seasoning. Once your rice is done, turn the heat off and remove the pot from heat. Add more oil if desired, taste-test your rice, and adjust with a little salt or sugar as needed.
6. Fluff the rice with a wooden spatula or rice scooper. Allow it to cool slightly, and serve your cooked rice!
How to Make Pandan Rice in a Rice Cooker
You will need to use slightly less water when cooking rice in a rice cooker. The same amount is used for the Instant Pot method. See the recipe card for exact measurements.
- Make Pandan juice or pandan water. Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- Rinsed the rice in water 4-5 times or until the water is semi-clear.
- Cook the Rice. Combine rice, pandan water, coconut milk, sugar, oil, and salt in the rice cooker.
- Cook your pandan rice on white rice or any other setting to cook your jasmine rice until done.
- Fluff the rice and keep the lid open for 5 minutes to release extra moisture. Season with more salt, sugar, and oil as needed. Done.
How to Make Pandan Rice in an Instant Pot
Cooking rice in an Instant Pot is very similar to the rice cooker. However, the time spent in the Instant Pot is less since the cooking and releasing pressure is higher than in the rice cooker. See the recipe card for the exact timing.
- Make the Pandan juice. Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- Always Rinse the rice in water 4-5 times or until the water is semi-clear.
- Cook the Rice. Combine rice, pandan water, coconut milk, sugar, oil, and salt in an instant pot.
- Cook your rice on high pressure for 4 minutes. Natural release for 10 minutes, then release the rest of the pressure. Season your rice with more oil, salt, and sugar as needed. Fluff the rice and serve warm!
Tips for the Perfect Pandan Rice
- You can buy store-bought pandan water or juice. They come in a tin can sold at most Asian markets.
- If you have pandan essence, feel free to add a few drops for a stronger pandan flavor.
- For a brighter green color, use green pandan paste or extract for a fun, bold color.
- Do not use the fingertip depth for the water needed for this recipe. It's too much water, and your rice will turn mushy.
- Toast a handful of shredded coconut over medium heat to get golden brown flakes to use to garnish your rice.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop before serving.
Variations & Substitutes
- For a healthier option, use brown rice instead of white.
- If you're using coconut cream, try mixing in water or pandan juice to avoid your rice becoming too heavy and soft.
- Experiment with the ratio of pandan juice to coconut cream for the perfect balance. Enjoy playing around with the measurements!
- Experiment with different types of rice for unique textures and flavors.
- Before serving, add a sprinkle of sesame seeds or shredded coconut to the surface of the rice for a nutty crunch.
Helpful Kitchen Tools for This Recipe
- Rice cooker or large pan for cooking the rice
- Blender for preparing the pandan extract
- Instant Pot.
- Strainer for removing any fibrous bits from the pandan juice
Related Thai Recipes You May Like
- Easy 3-Step Brown Sugar Simple Syrup
- Mango Sticky Rice
- How to cook the perfect jasmine rice
- Kabocha squash dessert
Frequently Asked Questions
No, sticky or sweet rice does not have the same texture, and the cooking method will differ.
Use long-grain rice like Thai jasmine, basmati, white, and brown rice. Short-grained Japanese rice works too.
Pandan has a unique flavor described as floral, nutty, and slightly sweet, similar to vanilla but with a more grassy undertone.
Pandan rice can be made with various types of rice, including jasmine, basmati, or long-grain, depending on personal preference.
Pandan is a tropical plant whose leaves are used in cooking to impart flavor and fragrance to dishes.
Yes, Pandan Rice tends to be slightly sticky due to the starch content of the rice and the addition of coconut milk.
Pandan Rice can be part of a healthy diet when consumed in moderation as part of a balanced meal.
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Easy Pandan Rice (with Thai Jasmine Rice)
- Total Time: 30
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Pandan rice isn't just your ordinary rice dish. Infused with the delightful flavors of pandan, coconut milk, and a hint of seasoning, this rice will impress your guests with its heavenly aroma and subtly sweet taste.
Ingredients
Stovetop
- 5 pandan leaves fresh or frozen
- 1 ½ cup water
- 1 ½ cup pandan juice (from the top 2 ingredients combined)
- 1.5 cup jasmine rice
- ½ cup coconut milk
- 1 tablespoon sugar
- 1 tablespoon oil
- 1 teaspoon salt
Instant pot
- 5 pandan leaves fresh or frozen
- 1 ½ cup water
- 1 ¼ cup pandan juice (from the top 2 ingredients combined)
- 1 ½ cup jasmine rice
- ½ cup coconut milk
- 1 tablespoon sugar
- 1 tablespoon oil
- 1 teaspoon salt
Cook on high pressure at 4 minutes. Natural release for 10 minutes then release the rest and fluff
Rice cooker
- 5 pandan leaves fresh or frozen
- 1 ½ cup water
- 1 ¼ cup pandan juice (from the top 2 ingredients combined)
- 1 ½ cup jasmine rice
- ½ cup coconut milk
- 1 tablespoon sugar
- 1 tablespoon oil
- 1 teaspoon salt
Instructions
How to Make Pandan Rice on Stovetop
- Make the Pandan juice. Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- Rinse the uncooked rice with water 4-5 times or until the water is semi-clear.
- Combine the ingredients. Combine rice, pandan water, coconut milk, sugar, oil, and salt in a large pan. Cover the pot with a slight opening to allow a release, or the rice will overflow from the pressure of the heat. If wanting more green in your rice, add the pandan extract here.
- Cook the rice on high heat until boiled. Then reduce the heat to low and cook for 10-15 mins. Check on the rice to see if it's completely cooked where it's not too soft or too hard. If your rice has absorbed all the water but is still al dente, add a small amount of liquid, either water or pandan juice 2-3 tablespoons, and allow it to cook for a few more minutes until done.
- Adjust seasoning. Once your rice is done, turn the heat off and remove the pot from heat. Add more oil if desired, taste-test your rice, and adjust with a little salt or sugar as needed.
- Fluff the rice with a wooden spatula or rice scooper. Allow it to cool slightly, and serve your cooked rice!
How to Make Pandan Rice in a Rice Cooker
You will need to use slightly less water when cooking rice in a rice cooker. The same amount is used for the Instant Pot method. See the recipe card for exact measurements.
- Make Pandan juice or pandan water. Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- Rinsed the rice in water 4-5 times or until the water is semi-clear.
- Cook the Rice. Combine rice, pandan water, coconut milk, sugar, oil, and salt in the rice cooker.
- Cook your pandan rice on white rice or any other setting to cook your jasmine rice until done.
- Fluff the rice and keep the lid open for 5 minutes to release extra moisture. Season with more salt, sugar, and oil as needed. Done.
How to Make Pandan Rice in an Instant Pot
- Make the Pandan juice. Blend fresh pandan leaves in a food processor with cold water. Blitz until smooth and remove to strain using a cheesecloth to extract the flavorful green juice.
- Always Rinse the rice in water 4-5 times or until the water is semi-clear
- Cook the Rice. Combine rice, pandan water, coconut milk, sugar, oil, and salt in an instant pot.
- Cook your rice on high pressure for 4 minutes. Natural release for 10 minutes, then release the rest of the pressure. Season your rice with more oil, salt, and sugar as needed. Fluff the rice and serve warm!
Notes
- You can buy store-bought pandan water or juice. They come in a tin can sold at most Asian markets.
- If you have pandan essence, feel free to add a few drops for a stronger pandan flavor.
- For a brighter green color, use green pandan paste or extract for a fun, bold color.
- Do not use the fingertip depth for the water needed for this recipe. It's too much water, and your rice will turn mushy.
- Toast a handful of shredded coconut over medium heat to get golden brown flakes to use to garnish your rice.
- Prep Time: 10
- Cook Time: 20
- Category: rice
- Method: stovetop
- Cuisine: Thai
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