Fragrant rice steamed with pandanus leaves, coconut milk, and salt — aromatic island comfort.
Pandanus leaves (screwpine) infuse their delicate, vanilla-like aroma into steamed rice, creating a signature Micronesian side dish. Combined with coconut milk and a touch of salt, this rice accompanies curries, grilled fish, and coconut-based soups. The bright green hue and aromatic quality make it both beautiful and memorable.
Serves 4
Rinse jasmine rice under cold water until water runs clear.
Tie pandanus leaves into a knot so they infuse but don't disintegrate.
In a rice cooker or pot, combine rice, coconut milk, water, pandanus knot, and salt.
Cook rice until tender, about 18–20 minutes. If using a rice cooker, follow standard rice ratios.
Remove pandanus leaves. Fluff rice with a fork. Serve warm.
Pandanus extract (from specialty stores) works if fresh leaves aren't available.
The subtle floral aroma pairs beautifully with spicy or rich curries.
Don't skip the coconut milk — it's essential to the flavor.
Add diced pineapple for tropical sweetness
Mix in toasted coconut flakes before serving
Use half coconut milk and half chicken stock
Refrigerate up to 3 days. Reheat gently with a splash of water.
Pandanus (pandan) is native to Southeast Asia and the Pacific islands. Its use in rice reflects the region's deep culinary traditions and natural flavor sources.
Asian markets (frozen) or specialty spice shops (dried extract). Fresh leaves are seasonal.
Yes — use 1 tsp extract mixed into the liquid. It's more concentrated, so adjust to taste.
Per serving (160g) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes