Pandan Sticky Rice with Spring Peas, Coconut Milk & Toasted Sesame

Equipment

• Kitchen Scale

• ▸1.5 cups glutinous (sticky) white rice, soaked in cold water for at least 4 hours then drained
• ▸4 fresh pandan leaves, tied into a knot
• ▸1 cup full-fat coconut milk
• ▸0.5 cup water
• ▸1 cup fresh or frozen spring peas, thawed if frozen
• ▸1.5 teaspoons fine sea salt
• ▸1 teaspoon granulated palm sugar or coconut sugar
• ▸2 tablespoons toasted white sesame seeds
• ▸1 tablespoon toasted black sesame seeds
• ▸1 tablespoon coconut oil
• ▸2 scallions, thinly sliced on the bias for garnish
• ▸flaky sea salt, to finish

1. 1

   Soak the glutinous rice in cold water for at least 4 hours or overnight. Drain thoroughly in a fine-mesh sieve and shake off the excess — uneven moisture means uneven cooking under pressure, and there's no fixing it after the fact.

2. 2

   Add the drained rice, coconut milk, water, palm sugar, fine sea salt, and knotted pandan leaves to your pressure cooker insert. Stir gently to combine and push the pandan leaves down so they're fully submerged.

3. 3

   Lock the lid, set the valve to sealing, and cook on HIGH pressure for 12 minutes. Let the pressure release naturally for a full 10 minutes, then carefully quick-release whatever remains.

4. 4

   While the pressure releases, warm a dry skillet over medium heat and toast the white and black sesame seeds together, stirring constantly, for 2-3 minutes until the white seeds are lightly golden and the pan smells nutty. Tip them into a small bowl immediately so residual heat doesn't take them too far.

5. 5

   Open the lid away from you. Fish out and discard the pandan leaves — they've done their work. Fold the rice gently with a rice paddle; it should be glossy, sticky, and a soft jade-tinged ivory.

6. 6

   Fold in the coconut oil and spring peas. The residual heat will warm the peas through while keeping them bright green and slightly toothsome. Fold, don't stir — you want whole peas, not green paste.

7. 7

   Taste and adjust with a pinch more salt or sugar. The balance should read as lightly sweet, creamy, and deeply aromatic, with no single element shouting over the others.

8. 8

   Transfer to a wide serving bowl or individual small bowls. Scatter the toasted sesame generously over the top, add the sliced scallions, and finish with a pinch of flaky sea salt.

9. 9

   Serve warm or at room temperature — the texture holds well for up to two hours covered, which makes it genuinely useful for a dinner party side.

Nutrition (estimated per serving)

Calories

487

Fat

22g

Carbs

64g

Protein

9g

Fiber

4g

Sodium

620mg

Variations

• ◆Swap spring peas for shelled edamame and stir in a teaspoon of white miso at the end — it builds a Thai-Japanese umami bridge that plays well against the pandan without overwhelming it.
• ◆Blend 3 pandan leaves with the coconut milk and strain before using for a more intensely green, deeply floral result; the color alone is worth the extra two minutes.
• ◆Stir in thin slices of fresh young coconut meat and a squeeze of makrut lime juice at the end for a fully tropical, citrus-lifted version that leans toward dessert without quite crossing over.

Storage & Make-Ahead

The cooked pandan sticky rice keeps well in the fridge for up to 3 days in an airtight container, though it will firm up considerably as the glutinous starch sets. To reheat, sprinkle a tablespoon of water over the rice and microwave covered for 90 seconds, or steam it briefly over simmering water until it loosens back to a soft, cohesive texture. Hold off on adding the scallions, flaky salt, and toasted sesame seeds until just before serving, since the sesame loses its crunch and the scallions wilt against the warm rice. You can soak the rice up to 24 hours ahead in the fridge, which actually makes morning prep faster without any loss in texture.