Coconut-Infused Rice

I liked the idea of sauteing in the rice cooker, and the rice turned out well. Cleanup was not much different than usual and it definitely free'd up a little time. I struggled to find Pandan leaves, but my local Asian Market is ordering some for me.

I make this rice regularly at home now and love it. When I can't find Pandan Leaves I replace it with lemongrass and it's super yummy too.

I could only find Pandan Leaf Extract at my local Asian grocery store and I just used a splash, and my rice was delicious!

this rice is already in my frequently-prepared list of dishes! I substituted half the water for home made chicken stok and I loved the end result. I also can't find Pandan leaves here where I leave - and my asian grocery store is not as kind and helpful as Dave's - but I used 1/8 of a teaspoon of clear coloured pandan essence and it was just about the right ammount. I also use thai jasmin rice instead of basmati.

just wondering if this is safe to do, particularly in a non-stick type rice cooker which could possibly flake off into your food?

also interested in hearing people's opinion on "to wash or not to wash your rice" as washing would remove some of the starch, which would make this dish fluffier - rice kernels more separate and less sticky.

I've tried both washing and not washing and I prefer the fluffier result you get when washing, which I think suits this kind of rice better. If going for a creamier or stickier result, I would use arborio rice (for the first) or glutinous rice (for the second).

Hi, well you might have a great point Eunice. However, I've been sauteeing onions in my rice cookers for years with no negative side effects to my equipment or my health. And I've been cooking professionally for 25 years as well in some of the finest hotels in Canada. I'm sure a manufacturer wouldn't suggest it but think about this: a rice cooker (even non-stick) is just a piece of cooking equipment with a heat element under it. Seems very similar to a non-stick pan on an electric burner to me. My thoughts... hope this helps. Any manufacturers out there more qualified to answer this than I, please jump in. Joe

Made this rice last night with the Paneang Pork, really good!

I'd love to try this recipe, especially with the pandan leaves, but I don't seem to be able to find a source for the pandan leaves. My closest oriental grocery does not carry any fresh produce, does not have frozen pandan leaves, and the clerk stared blankly at me when I asked if they ever carried them. I did find an online source for pandan leaf extract, but it contains artificial coloring and my husband is allergic to artificial colors, especially colors containing green, yellow, or orange.

Leticia Z, you mentioned you used clear pandan essence: is it colorless? Where did you find it?

Does anyone know where I can either find fresh/frozen pandan leaves, or colorless pandan extract online? A Google search was unsuccessful.

Thanks for any help you can provide!

(embarassed blush) I tried another Google search and found pandan leaves online at GroceryThai.com. If anyone else is having problems finding them, here's a source.

The first thing to say is that this rice came out absolutely splendid. I will definitely be making it again.

I do not personally own a rice cooker, so I had to adapt this for the stove. I also substituted the regular onion with small green onions (for a milder flavor). Pandan leaves were not available at my local Asian market, so I also substituted with a teaspoon of pandan extract. Overall, the flavor was great.

As for cooking it on the stove (for anyone rice cooker-less like me), I sautéed the onions as normal, added the rice as directed, but made sure to bring it up to a full boil once the water, coconut cream, and pandan were added. As with any rice on the stovetop, it is imperative to keep it covered and bring it quickly down to a simmer once it boils. From there it's cake.

Anyway, great recipe!

I made this last night for supper, and I can't emphasize enough how wonderful this is. I also was unable to find Pandan leaves and so used a generous tablespoon of Pandan extract instead. The rice had a wonderful, light texture and a flavor that I had previously been unable to replicate. I served this with the chana masala. Highly recommended without reservation.

Made this tonight with chicken souvlaki recipe elsewhere on this site. Both were great. I didn't have Pandan leaves or the extract so I used Kaffir (lime) leaves instead.

Tasted really good. Seasoning is key to make the balance between sweet and salty right.

I used brown rice (short/medium grain, my favorite), just cooked longer. Turned out great, with a nutty/coconutty flavor. Thought other brown rice fans might like to know that this recipe can go both ways.

Funny thing, I knew that this would work for brown rice, yet I never thought to try it...thanks for the great idea!

Do you have a recommendation for a rice cooker? Do you have a favorite brand and size?

Jorge

Here is another thread that talks about this same thing.

It is sort of hard to say which rice cooker is best as there are so many rice cookers available. The size and style, also depends on how much and for how many people you will be cooking for. My advice would be to not go too small - this just give you more flexibility. Good luck!