Pandan-Infused Jasmine Rice with Garlic Fried Shallots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fragrant jasmine rice cooked with fresh pandan leaves and topped with crispy garlic fried shallots for a fragrant Filipino side dish. This filipino-inspired rice & grains ready in about 40 minutes pairs jasmin rice, water, leaves fresh pandan leaves, knotted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 15 min Cook: 25 min Serves 4 Filipino cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear, then drain.
  2. Step 2: In a rice cooker or pot, combine the rinsed rice with 2 1/2 cups water, 1/2 tsp salt, and 3 knotted fresh pandan leaves. Cook according to rice cooker instructions or bring to a boil uncovered, then cover and simmer on low for 15 minutes until water is absorbed. Let steam off heat for 10 minutes.
  3. Step 3: While rice cooks, heat 3 tbsp vegetable oil in a skillet over medium heat. Add 4 thinly sliced shallots and 4 thinly sliced garlic cloves, frying gently for 6-8 minutes until golden brown and crispy but not burnt. Remove and drain on paper towels.
  4. Step 4: Fluff cooked pandan rice with a fork, discard pandan leaves, and top with the crispy garlic fried shallots before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pandan-Infused Jasmine Rice with Garlic Fried Shallots take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pandan-Infused Jasmine Rice with Garlic Fried Shallots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmin rice from drying out.

Can I substitute ingredients in Pandan-Infused Jasmine Rice with Garlic Fried Shallots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pandan-Infused Jasmine Rice with Garlic Fried Shallots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pandan-Infused Jasmine Rice with Garlic Fried Shallots?

Filipino rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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