Fragrant Indonesian Pandan Coconut Sticky Rice (Ketan Pandan)

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in a bowl with enough water to cover it by 1 inch for at least 30 minutes, or up to 4 hours.

Drain the soaked rice well. In a medium saucepan, combine the coconut milk, water, sugar, salt, and pandan extract (or knotted pandan leaves). Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.

Add the drained glutinous rice to the simmering coconut milk mixture. Stir well to combine, then reduce the heat to low. Cover the saucepan tightly with a lid.

Cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.

Once cooked, remove the saucepan from the heat and let it rest, still covered, for another 10 minutes to allow the rice to steam and become fully tender.

Fluff the sticky rice gently with a fork. If using pandan leaves, remove and discard them. Serve warm or at room temperature.