A while back, my neighbor from Singapore (see this post about her Beef Broccoli) dropped off some curry and a small take-out container of this rice. I had never tasted this rice before, but was immediately intrigued. It was chicken rice; I could taste that. But it was flavored just enough without overpowering the curry, adding just the right amount of spice to a dish that was already so, so good. I never wanted plain white rice again!
I requested a cooking lesson, please and thank you, and so while my lovely neighbor from Singapore was teaching me her Beef Broccoli, we also had this rice going strong over in the rice cooker. It is simple and scrumptious. You could serve it with almost anything.
If you don't have a rice cooker, that's okay. You can cook it over the stove like regular rice, but the rice cooker takes the timing out of it.
The ingredients for this can be found at most Asian markets and aren't expensive. See the pictures for what to look for. The Pandan (Screwpine) leaves can be found in a package in the freezer section, and you can keep them in the freezer for a long time. Using the leaves gives the rice a sweet, almost vanilla-like touch as well as a stronger aroma.
You will love this! Give it a try and you'll never go back to plain rice with your Chinese, Korean, or Singaporean food again.
Singaporean Chicken Rice
Yield: 2 cups cooked rice
1 cup uncooked long grain white rice, rinsed
1 3/4 cup water
6-8 Pandan (screwpine) leaves (pull them out of the freezer and open them up, rinsing for any dirt)
2-3 oz. Hainanese Sauce, stirred (you can add more if you like a stronger flavor. I used about 1/4 of an 8oz. bottle)
1. Add the rice, water, and Hainanese sauce into your rice cooker or pot over the stove. Stir to combine.
2. Place the Pandan leaves on top. Close the lid and let cook! If making on the stove top, cook according to rice directions.
3. Remove Pandan leaves and toss in trash before eating.
*Note: This rice should not be sticky. It can be frozen or refrigerated and reheated in the microwave.