Place the rice in a medium, non-stick saucepan. Make sure the surface of the rice is as flat as possible. Cover the rice with water so it comes 5cm above the surface of the rice. Add the pandan leaf and bring to the boil. Cover, lower heat and simmer for 10 minutes. Turn off the heat but leave the saucepan to sit on the hotplate for another 15 minutes.
Turn out the rice into a 33 x 23cm (for similar size) baking dish lined with foil. The rice will still be hot, so loosely cover it with clingfilm and then use a tea towel to protect your palms from the heat while you firmly press the rice down to evenly spread to a 2cm thickness.
Cool completely for 3-4 hours to room temperature (do not refrigerate, as this will make the rice go hard), then invert the dish and place the rice on a chopping board. Discard the foil. With a sharp, wet knife cut the rice into 2cm cubes and serve in a bowl to go with the