Boil 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.
On 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.
Add the vanilla essence, simmer for a minute or two and take off the flame.
Take out the Pandan leaves, then pour the mixture into a tray (about 2 inch deep).
Mix the ground cinnamon and cardamom and sprinkle the mixture on top of the pirinee.
Chill and serve.
Serving Size 5 - 8 people