| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 262 | 4.6g | 3.9g | 50g |
| sugars | fibre | protein | salt |
| 9g | 2.8g | 5.2g | 0.2g |
Every time I create my version of the Pandan and Coconut Milk Rice, I am transported back to the vibrancy of my Miami kitchen that’s infused with my Cuban and Spanish roots. This delightful recipe, bursting with the tropical flavors of mango, pineapple, and papaya, is a delightful symphony of taste and nutrition.
A Dance Between Flavors and Health
As a dance teacher, just like the rhythms of salsa, cha-cha, and rumba, my culinary creations are all about balance and synergy. The Pandan and Coconut Milk Rice is an exotic dish that dances between sweet and savory, combining the creaminess of coconut milk with the delightful tartness of tropical fruits. But this dish is not only about flavor; it’s a celebration of health benefits too. The tropical fruits packed into this dish are wonderful sources of vitamins, particularly Vitamin C, aiding immunity. They are also rich in fiber promoting digestive health, and the coconut milk provides a boost of healthy fats.
Tropical Tastes in Harmony
This dish, a close kin to the popular Thai dessert Khao Niaow Ma Muang (Mango Sticky Rice), has a unique twist with the addition of the aromatic pandan leaves. The balance of flavors is akin to a perfectly choreographed dance routine, making the dish incredibly pleasing to the palate. So, if you love the hint of exotic in your food, this recipe is certainly one to savor.
Aside from being a complete dish on its own, Pandan and Coconut Milk Rice can also be beautifully paired with a variety of other savory courses due to its versatility. A flavor-packed curry such as the classic Thai Green Curry or a tangy Caribbean Jerk Chicken would complement the sweet and creamy rice perfectly. You can find a delightful recipe for Thai Green Curry here and a scrumptious recipe for Caribbean Jerk Chicken here to serve alongside your delicious Pandan and Coconut Milk Rice.
Ready to embark on a culinary journey across the tropical islands? Get ready to satiate your palate with this tropical marvel!
What You’ll Need
- 2 cups of jasmine rice
- 3 cups of water
- 1/2 cup of coconut milk
- 6 pandan leaves
- 1/2 teaspoon of salt
- 1 cup of diced mango
- 1 cup of diced pineapple
- 1/2 cup of diced papaya
- 1/4 cup of shredded coconut
- Additional coconut milk for serving (optional)
Method
Step One
Rinse the jasmine rice under cold water until the water runs clear. This helps to remove extra starch and makes the rice less sticky.
Step Two
In a large pot, combine the rinsed rice, water, 1/2 cup of coconut milk, and pandan leaves. Ensure that the pandan leaves are tied into a knot for easy removal later.
Step Three
Add 1/2 teaspoon of salt to the pot and stir everything well. Bring the mixture to a boil, then lower the heat, cover the pot and let it simmer for around 15-20 minutes, or until the rice is soft and has absorbed all the liquid.
Step Four
While the rice is simmering, start preparing the fruits. Dice the mango, pineapple, and papaya and set aside. Also, shred the coconut if you’re using fresh one.
Step Five
Once the rice is cooked, fluff it gently with a fork and remove the pandan leaves. Let it sit for about 5 minutes to cool slightly.
Step Six
Distribute the cooked rice among serving bowls and top with the diced fruits and shredded coconut. Drizzle with additional coconut milk, if desired.
Step Seven
Serve the Pandan and Coconut Milk Rice warm or at room temperature. Enjoy this exotic, tropical dessert or breakfast dish at any time of day!
