Steamed Pandan Rice Recipe
Make Steamed Pandan Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Pandan flavor & seasoning
For steaming equipment (optional)
Method
Rice
Rinse and soak
Place the jasmine rice in a large bowl. Rinse under cold running water, swirling and draining several times until the water runs mostly clear to remove excess starch. Drain. Add 2 cups of water to the rinsed rice and allow it to soak for 20–30 minutes; this hydrates the grains for even steaming.
Drain before steaming
After soaking for 20–30 minutes, drain the rice thoroughly in a fine-mesh sieve for 2–3 minutes so it is damp but not waterlogged. Excess surface water will cause uneven texture.
Pandan flavor & seasoning
Prepare pandan and liquid
While the rice soaks, wash the pandan leaves, tie them into a loose knot to release aroma, and set aside. In a measuring cup, combine 1 cup coconut milk (if using) with 1/2 cup warm water to reach about 1 1/2 cups of liquid. Stir in 1 teaspoon salt until dissolved. If not using coconut milk, use 1 1/2 cups warm water and dissolve the salt in it.
Combine rice and flavored liquid
Place the drained rice in a bowl and gently fold the prepared pandan-scented liquid into the rice so the grains are evenly coated but not swimming in liquid. The total liquid absorbed during steaming should be modest because the rice will be steamed, not boiled.
Steaming
Prepare steamer
Bring 1–2 inches of water to a steady simmer in the bottom of your steamer pot. If using a bamboo steamer or metal basket, line the steamer with lightly moistened cheesecloth or muslin to prevent grains from falling through.
Steam the rice (first stage)
Spread the moistened rice in an even layer on the lined steamer tray (no more than 1.5 inches / 3–4 cm thick). Place the knotted pandan leaves on top of the rice so the aroma infuses during steaming. Cover the steamer and steam over medium-high simmer for 12 minutes.
Turn and steam (second stage)
After 12 minutes, uncover, gently fluff and turn the rice with a spatula or spoon to redistribute heat and break up any clumps. Replace the pandan leaves and cover. Steam for an additional 8–10 minutes, or until the rice grains are tender but separate and fully cooked.
Rest
Turn off the heat and let the steamed rice sit covered for 5 minutes to finish steaming gently and to allow moisture to even out. Remove the pandan leaves before serving.
Finishing
Fluff the rice gently with a fork or paddle to separate the grains. Taste and adjust seasoning if needed (a pinch more salt). Transfer to a serving bowl and serve warm alongside curries, grilled meats, or coconut-based dishes. Leftover rice can be cooled quickly and refrigerated for up to 2 days.