- 300g long grain rice
- 1 tsp salt
- 375-400ml coconut milk (from 1/2 a grated coconut)
- 2 pandan leaves, knotted
Wash rice until clean then drain. Put rice and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.