By azu  

August 12, 2010

Pirini 0 5 0
  • Prep: 5 mins
  • Cook: 35 mins
  • 5 mins

    35 mins

    40 mins

  • Yields: 5 - 8 people


1 cup rice (coarse)

2 pieces of Pandan (rampe/ raambaa) leaves – cut into 3 inch pieces

1 can sweetened, condensed milk

6 cups water

½ cup sugar

2 tsp vanilla essence

¼ cup cinnamon – ground

¼ cup cardamom – ground


1Boil the water with the Pandan leaves and sugar. When the water is boiling, turn the heat to low and add the rice gradually while stirring.

2On low heat, let the rice cook, stirring frequently to ensure rice doesn’t form lumps. When the rice is cooked, gradually add the condensed milk while stirring.

3Add the vanilla essence, simmer for a minute or two and take off the flame.

4Take out the Pandan leaves, then pour the mixture into a tray (about 2 inch deep).

5Mix the ground cinnamon and cardamom and sprinkle the mixture on top of the pirinee.

6Chill and serve.



  1. 707 says:

    I like it!
    Its Tasty!

  2. Magore says:

    This was sooooo mich fun making thank you soooo much


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