This traditional Bruneian rice recipe is infused with fresh coconut milk and cooked in traditional pandan (screwpine) leaves which you can find at your local asian supermarket or online. Ready in 20 minutes!
Rinse and drain your rice before cooking. Add to a saucepan.
Add the coconut milk, a pinch of salt, and water. Bring to the boil.
Add the pandan leaves into the rice and reduce heat to a simmer. Cover saucepan.
Serve and garnish as you wish!