Pandan steamed rice

Pandan steamed rice

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(1 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins plus standing


Serves 8
Pandan is a tropical leaf also called screwpine leaf, used to add a fragrant, slight sweetness - great for complimenting curries

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal248
  • fat1g
  • saturates0g
  • carbs54g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.1g
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  • 600g jasmine rice
  • 2 pandan leaves, knotted


  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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Comments, questions and tips

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iruz88's picture
28th Nov, 2014
As Asians/Sri Lankans pandan leaves are a must to cook rice and in preparing curries. It gives a mouthwatering aroma to the rice. :) ! I sinhalese we call pandans as "Rampei"
iruz88's picture
28th Nov, 2014
As Asians/Sri Lankans, we cook our daily pot of rice using Pandan Leaves. Its an essential to cook our curries. It gives great taste as well as a good,mouth watering smell to the rice :)
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