Have you ever used Pandan leaves when you cook rice? If you haven't then you should at least try it even once.
In the Philippines, we have a few Pandan plants in our yard. I remember the maid tearing up a leaf, washing it and then adding the leaf to the uncooked rice kernels. Once the water starts boiling, you'll smell the fragrant Pandan odor all throughout the house.
As you can see in the photo, I still use Pandan when I cook rice. I get these from the Asian grocery. They are in the freezer section and are labeled 'Screwpine leaves'. It is fairly cheap, one plastic bag has lasted for over a year. Well for my household at least, that's because I only cook rice once or twice a week at the most.