Coconut jasmine rice with pandan (Khao man)

1. Rinse the jasmine rice in a sieve under cold water until the water runs clear, then drain.

2. Tie the pandan leaves into a knot so they are easy to remove.

3. In a heavy-based pan, mix the rice with the coconut milk, water, salt and sugar and add the pandan leaves.

4. Bring to the boil over medium heat, stir once, then cook tightly covered over the lowest heat for 15 minutes.

5. Turn off the heat and leave to rest covered for 10 minutes; remove the pandan and fluff the rice with a fork.

6. Serve warm with curries, fried fish or grilled chicken.

Tip: A fragrant side from southern Thailand and the Malaysian border region; pandan adds a vanilla-like, nutty aroma. If you can't find pandan it's still delicious without – brighten it with a pinch of grated lime zest instead.