This recipe evokes the tropical flavors of Malaysia, reflecting Ji Lin's deep connection to her roots and her journey through tradition and modernity.
Rinse the jasmine rice under cold water until the water runs clear.
In a pot, combine the rice, coconut milk, water, salt, and pandan leaves.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let it sit for 10 minutes before serving.