Tie all the pandan leaves up with a knot in the middle. Drop them in the water.
While waiting, rinse the rice, drain and set aside.
When the water is boiling
Tip in the rinsed rice. Bring back to a boil.
Reduce the heat to medium and add all the ground spices. So that's 1 tsp salt, ½ tsp ground coriander, ¼ tsp ground cumin, ¼ tsp ground turmeric and ¼ tsp black pepper. Stir to mix.
Add all the vegetables in, stir, and bring back to a simmer.
Reduce the heat to low and simmer for 30 minutes, until the rice is all cooked and breaking up slightly. Add a little more water if it's getting too thick, but don't forget, we still have 1 cup of coconut milk to be added in. You can cook it for longer if you like a more uniform porridge consistency. You will need more water, the longer you cook.
Stir in the coconut milk and bring back to a simmer, cooking for no more than a minute. Check seasoning, add more salt if you think it needs it.
Serve up, garnished with the fried shallots, fresh coriander leaves, spring onions and chilli slices. If your bubur is too thick, just add a little water to thin it down, and check seasoning.