Pressure Cooker Nasi Pandan Wangi (Pandan Rice)

2 cups white long-grain rice
1 cup water add another 1/2 cup if cooking on the stove
1 cup pandan juice
1/2 cup coconut milk
1 tsp salt optional
1 Tbsp coconut oil optional

Wash the rice grains in several rinse of water until the water runs clear. Drain off water completely. Use a strainer if necessary to make sure you get rid of all excess water. This is important so your liquid measurement is accurate.

COOKING ON STOVE TOP:
Bring the water, pandan juice, coconut milk, and salt to a simmer in large pot. Add rice grains in. Give it a stir. Lower the heat to let it gently simmer. Close the lid and let it cook for the next 20 minutes. After 20 minutes. Turn off the heat and let sit for 10 minutes.

Uncover the lid. The rice should have absorbed all the liquid and cooked through. Fluff the rice with a fork.

COOKING WITH RICE COOKER:
Place the rice and the rest of the ingredients in the inner pot of rice cooker. Give it a stir. Close the lid and set your rice cooker setting. My rice cooker takes about 20 minutes. Fluff the rice with the rice paddle when it’s done.

COOKING WITH INSTANT POT “RICE” FEATURE:
Place the rice and the rest of the ingredients in the inner pot of Instant Pot. Give it a stir. Close the lid. Turn the steam release valve to seal. Press on “Rice” button. It will take less than 10 minutes for the rice to cook. But keep in mind it will take about 5 minutes or so for the Instant pot to pressurize and then wait 10 minutes before unlocking the lid to fluff the rice. Stir in the coconut oil, it will melt when it comes into contact with the hot rice.

COOKING WITH INSTANT POT “PRESSURE COOKER” FEATURE:
Place the rice and the rest of the ingredients in the inner pot of Instant Pot. Give it a stir. Close the lid. Turn the steam release valve to seal. Press on “Pressure Cooker” button, and then “high pressure”. Set the timer to 3 minutes. Keep in mind it will take about 5 minutes or so for the Instant pot to pressurize and then wait 10 minutes before unlocking the lid to fluff the rice. Stir in the coconut oil, it will melt when it comes into contact with the hot rice.

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