Imagine a rice dish so fragrant that it transports you straight to the lush, tropical landscapes of Indonesia with just one bite! Nasi Pandan Wangi, or Aromatic Pandan Rice, is not just a side dish – it's a sensory experience that will elevate your culinary repertoire and impress even the most discerning food lovers. This magical recipe transforms ordinary rice into an extraordinary delicacy that looks as stunning as it tastes, infusing your kitchen with the most intoxicating tropical aroma you've ever experienced.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 2 cups jasmine rice
- 2 cups coconut milk
- 1 cup water
- 5 pandan leaves, tied in a knot
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
- Rinse the jasmine rice thoroughly under cold running water until the water runs clear, removing excess starch. Drain completely.
- In a medium-sized rice cooker or heavy-bottomed pot, combine the rinsed jasmine rice, coconut milk, water, salt, and sugar. Stir gently to ensure ingredients are well mixed.
- Take the fresh pandan leaves and tie them into a loose knot to release their aromatic essence. Gently place the knotted pandan leaves on top of the rice mixture.
- If using a rice cooker, close the lid and select the white rice setting. Allow the rice to cook automatically until the cycle completes and switches to warm mode.
- If cooking on stovetop, bring the rice mixture to a gentle boil over medium heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes.
- After cooking, let the rice rest, covered, for an additional 5-10 minutes to allow steam to distribute evenly and enhance the pandan fragrance.
- Remove the pandan leaves carefully. Fluff the rice gently with a fork to separate the grains and release the aromatic pandan scent.
- Serve hot as a fragrant accompaniment to Indonesian main dishes, garnishing with additional fresh pandan leaves if desired.
Tips
- Choose high-quality jasmine rice for the best texture and flavor.
- Always rinse your rice thoroughly to remove excess starch and prevent clumping.
- Use fresh pandan leaves if possible – they provide the most intense and authentic flavor.
- Don't rush the resting period after cooking; those extra 5-10 minutes help distribute moisture and enhance the aromatic qualities.
- If fresh pandan leaves are unavailable, you can substitute with pandan extract or essence, though the flavor will be slightly less complex.
- Use a rice cooker for foolproof results, but stovetop method works equally well with careful attention.
- Serve immediately for the most vibrant flavor and optimal texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
