Coconut Rice is incredibly simple and is perfect with most dishes from Thailand, Malaysia, Indonesia, and nearby countries. I always serve it with chicken redang, and sometimes with chicken badam pasanda.

Ingredients:

• 1 cup of rice (e.g. jasmine rice),
• 1 cup of coconut milk,
• 1 cup of water.

Method

1. Optionally, wash the rice using a sieve, shaking off the water,
2. Combine the rice, water and coconut milk in a saucepan,
3. Bring to a boil, then reduce to a gentle simmer,
4. Stir with a fork to prevent sticking (the coconut milk makes the rice prone to sticking - you might need to stir it again, halfway through cooking),
5. Cover tightly until all the water has been absorbed, which takes about 10 to 15 minutes, at which point it is ready to serve.