To make coconut rice in a rice cooker:

1. Combine water, coconut milk, sugar, salt and pandan leaf (if using) in the pot of a rice cooker and stir. Turn the rice cooker on and let it heat up for a few minutes, just to make sure the salt and sugar are completely dissolved.
2. Meanwhile, rinse the jasmine rice a few times, until the water runs mostly clear. Drain it very well in a sieve.
3. Add the rice to the rice cooker and stir to break up any lumps. Let the rice do its thing as per usual!
4. Once the rice cooker clicks, let the rice rest for about 10 minutes before opening then fluff the rice with a spatula. If you notice that the bottom has browned slightly, it's okay to mix this into the rice, but if it's too dark, then try not to stir this part up.
5. Place in a serving bowl and garnish the top with toasted coconut, if desired.

To make coconut rice on the stovetop:

1. Rinse the jasmine rice a few times, until the water runs mostly clear. Drain it very well in a sieve.
2. In a heavy-bottomed pot, combine the water, coconut milk, sugar, salt and pandan leaf (if using). Turn the heat on low and stir it for a minute to make sure the sugar and salt are completely dissolved.
3. Add the rice, stir to break up any lumps, and cover. Allow the rice to simmer on low heat until all the liquid has been absorbed and the rice is fully cooked, about 20 minutes. To check if all the liquid has been absorbed, insert a rubber spatula against the side of the pot all the way to the bottom, and push the rice to reveal the bottom to see if it's still wet.  
4. Turn off the heat immediately once the rice is done to avoid scorching the bottom. Let the rice rest for about 10 minutes before opening and fluffing the rice. If you notice that the bottom has browned slightly, it's okay to mix this into the rice, but if it's too dark, then try not to stir this part up.
5. Place in a serving bowl and garnish the top with toasted coconut, if desired.

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