3 cups jasmine rice
3 cups water
1 x 400g can coconut milk or cream
1/4 tsp salt
1/2 cup shredded, shaved or dessicated coconut – toasted in a dry frying pan until golden (optional)
Rinse the rice well in a sieve under cold running water for a few minutes to remove the white starch
Place all the ingredients in a saucepan of cold water and bring to the boil – keep a close eye on it, you don’t want it boiling for more than a minute. As soon as it starts to boil, turn the temperature right down to low. Cover with a lid and simmer very gently for 10 minutes. Remove from the heat, keep the lid on and leave it for another 15 minutes. Fluff with a fork, sprinkle with the toasted coconut and serve.