Volume VEasternMalaysian & Indonesian
Inspired by: Pandan rice
- Pitta seasonJun – Sep in the north
- All year
Pandan Jasmine Rice
- Serves
- 4
- Portion
- ≈150 g
- Time
- 30 min
- Texture
- Soft
- Season
- Pitta season (summer)All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | 1¼ cups jasmine | 250 g | 1250 g | |
| Water | 1½ cups + 1 tbsp | 380 ml | 1900 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 2 pandan leaves, knotted (or 1 bay leaf + ½ tsp vanilla) | 3 g | 15 g | |
| Coconut oil | 1 tsp | 5 g | 25 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Rinse rice; combine with water, pandan, oil and salt.
Step 2: Boil; cover; lowest heat 15 minutes; rest 10.
Nutrition
Per serving, estimated
230kcal
Energy
4.7g
Protein
1.6g
Fat
48.8g
Carbohydrate
0.8g
Fibre
0.5g
Salt
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Appears in
- Menus for Eastern kitchens · Autumn · Day 2
- Menus for Eastern kitchens · Autumn · Day 4
- Menus for Eastern kitchens · Autumn · Day 7
- Menus for Eastern kitchens · Winter · Day 3
- Menus for Eastern kitchens · Spring · Day 2
- Menus for Eastern kitchens · Spring · Day 5
- Menus for Eastern kitchens · Spring · Day 7
- Menus for Eastern kitchens · Summer & Monsoon · Day 6
- Indian–Asian Bridge Thali
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