Thai Coconut Milk Rice with Pandan Leaves: Fragrant and Delightful

Thai cuisine is known for its bold flavors, aromatic herbs, and unique ingredients.

One such dish that captures the essence of Thai cooking is the Coconut Milk Rice with Pandan Leaves. This fragrant and delightful dish is a staple in many Thai households and is often served at special occasions and celebrations.

The key ingredients in this dish are sticky rice, coconut milk, and pandan leaves. Sticky rice, also known as glutinous rice, has a chewy texture and is a popular ingredient in Southeast Asian cuisine. Coconut milk adds a rich and creamy flavor to the dish, while pandan leaves lend a subtle floral aroma.

To make Coconut Milk Rice with Pandan Leaves, start by rinsing the sticky rice until the water runs clear. Soak the rice in water for at least 4 hours or overnight. This helps to soften the rice and improve its texture.

After soaking, drain the rice and transfer it to a steamer. Add coconut milk, pandan leaves, and a pinch of salt to the rice. The pandan leaves can be tied into a knot to release their flavor as they steam with the rice.

Cover the steamer and cook the rice over medium heat for about 20-25 minutes, or until the rice is tender and has absorbed the coconut milk. The pandan leaves will infuse the rice with their fragrant aroma, creating a dish that is both flavorful and aromatic.

Once the rice is cooked, fluff it with a fork and remove the pandan leaves. Serve the Coconut Milk Rice with Pandan Leaves warm, as a side dish or dessert. It pairs well with savory curries, grilled meats, or sweet mango slices.

Enjoy the fragrant and delightful flavors of Thai Coconut Milk Rice with Pandan Leaves, a dish that is sure to transport you to the bustling streets of Thailand with every bite.

Try making this traditional Thai dish at home and impress your friends and family with its exotic flavors and aromatic appeal. Coconut Milk Rice with Pandan Leaves is the perfect dish to showcase the vibrant and diverse cuisine of Thailand.