📖 Instructions

1. Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold running water for about 2-3 minutes, or until the water runs clear. This step removes excess starch, resulting in fluffier rice. Be very thorough! I skip this step sometimes, if im in a rush, but i'd highly recommend not skipping it.
2. Combine ingredients in pot: In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, sugar (if using), and salt. Give it a good stir to ensure the sugar and salt are dissolved. This ensures the flavour is evenly distributed throughout the rice.
3. Bring to a boil: Place the saucepan over medium-high heat and bring the mixture to a boil. Keep a close eye on it to prevent it from boiling over!
4. Reduce heat and simmer: Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes. It's important to maintain a low simmer to prevent the rice from burning or sticking to the bottom of the pan. Do not remove the lid during this time, as this will release steam and affect the cooking process.
5. Check for doneness: After 18-20 minutes, remove the saucepan from the heat and let it stand, covered, for 10 minutes. This allows the rice to fully absorb the remaining liquid and steam, resulting in perfectly cooked grains. Do not lift the lid!
6. Fluff and serve: After the resting period, remove the lid and fluff the rice gently with a fork. This separates the grains and prevents them from clumping together. Serve immediately and garnish with fresh cilantro, toasted coconut flakes, or a squeeze of lime juice, if desired.