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Pirini

Yields1 ServingPrep Time5 minsCook Time35 minsTotal Time40 mins

 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
1

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.

2

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.

3

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

4

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

5

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

6

Chill and serve.

Nutrition Facts

Serving Size 5 - 8 people