Ingredients

• 200g of long grain rice
• 1/2 can of Ayam Light Coconut Cream
• 2 pandan leaves
• 1 small dried bay leaf
• pinch of salt
• 160ml water

Instructions

Wash the rice and drain. Combine rice, water, pandan leaves, light coconut cream, salt and bay leaf in a saucepan and cook on the stove. Alternatively, you can combine all ingredients and cook them using an electrical rice cooker. Serve warm with fried chicken, omelette and some pickles.

Variations

AYAM LIGHT COCONUT CREAM WITH PANDAN FLAVOUR

The Pandan plant is commonly found in South East Asia and the leaves are widely used in Asian cooking, particularly in Thailand, Malaysia and Indonesia. The scent of the pandan leaves develops only when withering, the fresh leaves have minimal odour. Leaves are crushed and used as a natural green colouring and flavouring, mostly for desserts and drinks. A common delicacy is rice cooked in coconut milk and flavoured with pandan leaves. It can even be enjoyed on its own. Most delicious is rice steamed in small baskets made from pandan leaves, as often prepared in Indonesia. In Thai cuisine, pandan leaves are occasionally used as fragrant wrappers. Marinated chicken pieces are wrapped in pandan leaves before being deep-fried. This is a classic & favourite dish in many Thai restaurants.