Kuantan-Style Spiced Coconut Rice with Turmeric and Pandan

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A fragrant Malaysian-inspired coconut rice infused with turmeric and pandan leaves, perfect as a flavorful side dish. This Asian-inspired rice and grain recipe, ready in about 35 minutes, pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups jasmine rice
• 1 1/2 cups coconut milk
• 1 cup water
• 1 tsp turmeric powder
• 2 pandan leaves, tied in a knot
• 1 tsp salt
• 1 inch piece fresh ginger, sliced
• 1/4 cup fried shallots
• 1 tbsp vegetable oil

Instructions

1. Step 1: Rinse 2 cups jasmine rice under cold water until the water runs clear, then drain well.
2. Step 2: In a medium pot, combine the rinsed rice with 1 1/2 cups coconut milk, 1 cup water, 1 tsp turmeric powder, 1 tsp salt, 1-inch sliced fresh ginger, and 2 pandan leaves tied into a knot.
3. Step 3: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.
4. Step 4: Remove from heat and let the rice sit covered for 10 minutes to steam and fully develop flavors.
5. Step 5: Fluff the rice gently with a fork, discard the pandan leaves and ginger slices, and drizzle 1 tbsp vegetable oil over the rice.
6. Step 6: Garnish with 1/4 cup crispy fried shallots before serving to add texture and a savory crunch.