Vietnamese Sticky Rice with Pandan Leaf
Fragrant, chewy sticky rice infused with pandan leaf, topped with crunchy crushed peanuts. A quick and comforting snack or breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 6g
Ingredients
- 1 cup sticky rice
- 2 leaves pandan leaf
- ½ cup coconut milk
- 2 tbsp sugar
- ¼ tsp salt
- 2 tbsp crushed peanuts
Instructions
- 1
Rinse the 1 cup sticky rice in cold water until the water runs clear, then drain well.
- 2
In a pot, combine the drained rice, 2 pandan leaves (tied in a knot), 0.5 cup coconut milk, 2 tbsp sugar, 0.25 tsp salt, and 0.75 cup water. Bring to a boil over medium-high heat.
- 3
Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender and sticky, about 15 minutes. The rice should look glossy and hold together when pressed.
- 4
Remove the pandan leaves and fluff the rice gently with a fork. Serve warm, topped with the 2 tbsp crushed peanuts.
Tools you’ll need
- Fine-mesh strainer
- Medium pot with lid
- Fork
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