If using a rice cooker, the proportion will be 1:2. Be aware that the water absorption of every kind of rice is quite different. Please adjust accordingly. Remember to keep rice in the pot with cover for further 10 minutes after turning off the heat. It helps the rice absorb more moisture and keep soft and fluffy.
Prep time: 5 mins
Cook time: 30 mins
Yield: 2 to 3 serves
Ingredients:
- 140 gm rice, equivalent to one rice cooker cup
- 170 ml coconut milk
- 180 gm water
- ⅛ tsp salt
- 2 pieces pandan leaves
- 1. Rinse the rice and drain well. Rinse the pandan leaves and wipe dry. Tie them together into a knob. Set aside.
- 2. Put the rice into a heavy based pot. Pour in the coconut milk and water. Stir in salt. Remember to level the rice. Put in the pandan leaves. Cook with a lid over high heat. Once it boils, reduce heat to medium low. Continue to cook for 20 minutes. When the rice starts to dry up, you’ll see less steam releasing from the lid. Don’t remove the lid. Turn off the heat and let the rice sit for about 10 minutes. Done. Serve hot.
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