Ingredients:

  • 2 cups (400g) Jasmine rice
  • 1 can (13.5 oz / 400ml) Full-fat coconut milk (unsweetened)
  • 1 cup (240ml) Water
  • 1 tsp Sea salt
  • 1 tbsp Organic cane sugar
  • 1 Pandan leaf, tied in a knot
  • 1 thin slice of fresh ginger

Instructions:

  1. Place the jasmine rice in a fine-mesh strainer. Run cold water over it while swirling with your fingers for about 60 seconds until the water runs clear. Drain thoroughly.
  2. In a medium heavy-bottomed saucepan, combine the rinsed rice, coconut milk, water, salt, sugar, pandan leaf, and ginger slice. Stir once to distribute.
  3. Bring the mixture to a gentle boil over medium-high heat until 'volcano bubbles' break the surface.
  4. Immediately turn the heat to the lowest setting and cover with a tight-fitting lid. Simmer for 18 minutes.
  5. Remove from heat and let the rice sit, covered, for a 10-minute 'steam-lock' resting period.
  6. Remove the aromatics (pandan and ginger) and fluff the rice gently with a fork or silicone spatula before serving.