Pandan is a tropical leaf also called screwpine leaf, used to add a fragrant, slight sweetness - great for complimenting curries
Ingredients
    600g jasmine rice
    2 pandan leaves, knotted
Method
Put the rice in a large pan and cover with cold water. Swoosh the rice in the water, then drain the water away. Repeat until the water runs clear. Add the pandan leaves to the rice, season with a little salt, then add enough cold water to come a fingertip depth above the surface of the rice. Bring the pan to the boil, then reduce the heat and simmer for 10-15 mins or until most of the water has been absorbed and the surface of the rice looks pitted. Turn off the heat, cover and leave undisturbed for 30 mins.
Source: Good Food