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Add a photoServings: 10
Ingredients
- 1 kg rice (any rice)
- 1 lt water
- 2 x screwpine leaves (pandan leaves, knotted)
- 750 gm pandan leaves (shredded)
- 250 gm water
- 5 x shallots (sliced)
- Â Â cloves garlic (sliced)
- 10 gm ginger (sliced)
- 1 x salt to taste
Directions
- Method:BLEND pandan leaves with water. Strain to obtain juice. Set aside.
- Wash rice and drain water. Keep aside.
- Heat wok with oil and fry sliced ingredients (shallots, garlic and ginger) till fragrant.
- Cook rice with water (adjust the water according to your choice of rice), pandan juice and the fried ingredients in a rice cooker.
- Note: Pandan rice is best savoured with curried dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 10 servings | |
| Calories 366 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 120mg | 3% |
| Total Carbs 80.2g | 21% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.14g | 0% |
| Protein 7.16g | 11% |
