Ingredients:

  • 2 cups (370g) Jasmine rice
  • 1 can (13.5 oz / 400ml) Full-fat coconut milk
  • 1 cup (240ml) Water
  • 1 tsp (6g) Kosher salt
  • 1 tsp (4g) Granulated sugar
  • 1 Pandan leaf, tied in a knot

Instructions:

  1. Place the jasmine rice in a fine-mesh sieve. Rinse under cold running water, agitating the grains with your hand, for at least 60 seconds or until the water transitions from milky to translucent. Drain thoroughly.
  2. Add the rinsed rice to the rice cooker bowl. Pour in the shaken coconut milk, water, salt, and sugar. Nestle the tied pandan leaf into the center.
  3. Stir gently with a plastic or silicone spatula to ensure the salt and sugar are dissolved and the rice is leveled.
  4. Close the lid and select the 'Standard' or 'White Rice' setting on your rice cooker.
  5. Once the cycle finishes and the cooker switches to 'Warm,' do not open the lid. Let the rice steam undisturbed for 10 minutes to allow residual moisture to distribute evenly.
  6. After 10 minutes, discard the pandan leaf and fluff the rice gently with a rice paddle or silicone spatula.