Pandan, or jasmine, rice comes from the Preah Vihear region in northern Cambodia, where it is mainly grown by women working in cooperatives. In addition to rice, they also cultivate cassava, cashew nuts and soybeans. The rice is transported from northern Cambodia to Battambang, where it is hulled and processed. This wholegrain pandan rice has a soft, full flavour and pairs especially well with spicy dishes. As the bran layer is still intact, valuable nutrients, vitamins, minerals and fibre are preserved. Preparation: Use about 75 g per person. Add 1.75 times the amount of water, bring to the boil and simmer gently for 40 minutes.