1. Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes. 2. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. 3. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
