- 1 cup jasmine rice
- ¾ cup water
- ½ cup coconut milk
- 1.5 Tbsp sugar
- Scant 1 tsp salt
- Optional: Toasted dried coconut for garnish
Note: if you want to infuse your rice with pandan flavour, add ⅓ pandan leaf to the pot.
Add water, coconut milk, sugar and salt to a rice cooker, stir to mix. Turn the rice cooker on and heat until warm to make sure the salt and sugar are dissolved. Add the rice, stir to break up any lumps, and let the rice cook until done as per usual. Once the rice cooker clicks, let the rice rest for another 10 minutes before opening. After resting, fluff the rice with a spatula. Serve.
If using a pot, add water, coconut milk, sugar and salt to a medium sized pot; stir to mix. Heat the liquid over medium heat until warm to make sure the sugar and salt are dissolved. Add the rice, stir to break up any lumps, and cover. Once the liquid comes back to a simmer, turn the heat down to low, and let cook until the liquid is all absorbed and the rice is done, about 15 minutes. Remove from heat immediately once done, let the rice rest for 10 minutes before opening, then fluff the rice with a spatula.