Rinse the 2 cups of rice under cold water in a fine-mesh sieve until the rinse water runs clear (about 1–2 minutes). Drain and optionally soak the rice in cold water for 15–20 minutes to improve texture, then drain.

Combine and cook

In a medium saucepan, add the drained rice, 2.25 cups water, 1/2 cup coconut milk, and 1 teaspoon salt. Add the pandan leaf (knotted) on top. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.

Steam rest

After 15 minutes, turn off the heat but keep the lid on. Let the rice steam and rest for 10 minutes. Remove the pandan leaf and fluff the rice gently with a fork or rice paddle.

Aromatics & Flavor

Prepare aromatics

While the rice is cooking, heat 1 tablespoon vegetable oil or ghee in a small skillet over medium heat. Add the thinly sliced shallot and sauté until translucent and just beginning to brown, about 2–3 minutes. Add the minced garlic, grated ginger (1/2 tsp), and turmeric powder (1/4 tsp) and cook for 30–45 seconds until fragrant. Remove from heat.

Once rice is fluffed, gently fold the sautéed aromatics into the rice so the flavors distribute evenly. If you used pandan extract instead of a leaf, stir 1/2 tsp into the rice with the coconut milk at the start of cooking.

Finish & Garnish

Toast coconut (optional)

If using shredded coconut, toast it in the same skillet over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant. Remove from heat and set aside.

Transfer the finished rice to a serving bowl. Sprinkle with toasted coconut (if using), sliced scallions, and chopped cilantro or parsley. Serve with lime wedges on the side for a bright finish.

Serve warm as a side for grilled meats, curries, or vegetable dishes. Leftover rice can be refrigerated in an airtight container for up to 3 days.