Pandanus Leaves

The leaves are most usually used to heighten sweet flavors in savory dishes, and it is a common practice to drop a strip of leaf, about 10 centimeters-long, into a cooking rice pot and simmer it. This will give a distinctive fragrance to the rice. Further use of the pandan leaf in rice will include adding ingredients, such as coconut milk to make Nasi Lemak, or coconut rice, a popular dish in Malaysia and Singapore, and with turmeric to become nasi kuning, or yellow rice, another highlight of Indonesian cuisine.