Pandan Leaf Rice with Garlic and Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fragrant steamed rice infused with aromatic pandan leaves and rich coconut milk, accented by toasted garlic bits. This filipino-inspired rice & grains 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.

Prep: 10 min Cook: 25 min Serves 4 Filipino cuisine 280 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear, then drain well.
  2. Step 2: In a rice cooker or pot, combine the rinsed rice with 1 cup coconut milk, 1 1/4 cups water, 1 tsp salt, and 3 knotted pandan leaves. Stir gently.
  3. Step 3: Cook the rice according to your rice cooker’s white rice setting or bring to a boil in a covered pot, then reduce heat to low and simmer for 15 minutes until liquid is absorbed and rice is tender.
  4. Step 4: While rice cooks, heat 2 tbsp vegetable oil in a small skillet over medium heat. Add 6 thinly sliced garlic cloves and fry for 2-3 minutes until golden and crispy. Remove garlic with a slotted spoon and drain on paper towels.
  5. Step 5: When rice is done, remove pandan leaves, fluff rice with a fork, and sprinkle the toasted garlic slices on top before serving.

Frequently asked questions

How long does Pandan Leaf Rice with Garlic and Coconut Milk take to make?

Total time is about 35 minutes (10 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 Leaf Rice with Garlic and Coconut Milk?

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 jasmine rice from drying out.

Can I substitute ingredients in Pandan Leaf Rice with Garlic and Coconut Milk?

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 Leaf Rice with Garlic and Coconut Milk 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 Leaf Rice with Garlic and Coconut Milk?

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.

Related recipes