Rice with Coconut Milk and Pandan

Introduction

This rice cooks in coconut milk with pandan leaves, ginger, shallots, and a pinpoint of fenugreek seed, so the finished pot is fragrant without needing a separate sauce. The covered medium-low cook keeps the grains tender, and the 15-minute rest helps the rice settle before serving as a side for grilled meats, curries, or vegetables.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 300 grams uncooked white long-grain rice
• 400 ml coconut milk
• 2 red shallots
• 2 slices fresh ginger
• 1 pinpoint of fenugreek seed
• 2 pandan leaves

Instructions

1. Rinse and drain the rice.
2. Put all ingredients in a skillet or saucepan; make sure the rice is submerged in the coconut milk by 2 cm.
3. Cover the pan and allow to cook over medium-low heat until the liquid is absorbed.
4. Remove the pandan leaves.
5. Pour the rest of the coconut milk over the rice.
6. Allow to rest for 15 minutes at room temperature, then serve.

Variations

• Swap the white long-grain rice for jasmine rice if you want a softer, more aromatic result. The grains will be slightly more tender and a bit less separate.
• Replace the red shallots with one small yellow onion for a milder, sweeter base. The rice will lose some of the sharper shallot edge.
• Add one extra slice of fresh ginger if you want the ginger note to stand out more clearly against the coconut milk. This shifts the dish toward a brighter, warmer flavor.
• Use one additional pandan leaf if you want a stronger grassy aroma. It makes the fragrance more pronounced without changing the texture.

Tips for Success

• Rinse the rice until the water runs less cloudy so the grains cook up cleaner and less sticky.
• Use a pan with a tight-fitting lid; the covered cook is what traps enough steam for the rice to finish evenly.
• Keep the heat at medium-low once the pan is covered. Higher heat can scorch the coconut milk before the rice absorbs it.
• Check that the liquid is absorbed before removing the pan from the heat. The surface should look mostly dry, with no puddles around the edges.

Storage and Reheating

Store the cooled rice in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portioned freezer-safe containers or bags for up to 2 months.

Reheat in the microwave or on the stovetop. For the microwave, add a spoonful of water, cover loosely, and heat in 30-second bursts until hot. For the stovetop, add the rice to a small pan with a splash of water, cover, and warm over low heat until heated through.

FAQ

Can you use a rice cooker instead of a skillet or saucepan?

Yes. Add the ingredients to the rice cooker and cook on the regular white rice setting, then let it rest before serving.

What can you use if pandan leaves are hard to find?

You can leave them out, but the rice will lose its distinct floral, grassy aroma. The coconut milk and ginger will still carry the dish.

Why is the rice still too wet or too firm at the end of cooking?

If it is too wet, give it a few more minutes uncovered over low heat. If it is too firm, add a small splash of hot water, cover again, and cook briefly until the grains soften.

Can you use brown rice for this recipe?

You can, but it needs a longer cooking time and more liquid. The final texture will be firmer and less delicate than with white long-grain rice.