- 1 small onion, diced
- 1 c. basmati or jasmine rice
- 1 1/2 c. cold water
- 1/2 c. thick coconut milk
- 1/8 tsp. pepper
- 3/4 tsp. Kosher salt
- 2 to 3 pandan leaves
Pandan substitutes: a few drops pandan essence, bay leaves, basil, or tarragon
- 2 tsp. vegetable oil
- Optional: green onions, cilantro
Sauté onion until translucent. Add rice to onions and sauté a few minutes until rice is coated in oil and also slightly translucent. Transfer to a rice cooker if you have one. Add water, coconut milk, salt, pepper, pandan leaves.
Cook until rice cooker switches off. If using a pot, bring liquid to a boil, add rice, and let cook for 20 minutes at low heat with lid on or until done.
Fold in green onions/cilantro if you want to at the end. Remove pandan leaves, fluff, and check seasoning before serving.
Time: 1/2 hour
Serves: 3 to 4