Once you make coconut rice. You will never make regular rice with your Asian/Tropical dishes again. It is a little longer process but well worth it. Until a week ago I had never made coconut rice before. My process usually works probably a lot like some of you. I research a number of recipes pull what I like from each and create my own version. This one I have to say. I read many recipes and just found one that sounded the best. It is great. So props go to recipetineats.com on this one. There is a restaurant version on her page also with pan dam and kaffir lime leaves. I didn’t have either so I will have to try that one later. Main reason I am posting this is because it goes really well with my next recipe (and many others).
Ingredients:
2 Cups Jasmin rice.
1 Can coconut milk.
1/2 Cup water.
1 Table spoon white sugar.
1/2 Teaspoon salt.
1/2 Cup toasted coconut (garnish).
Rinse. 
Soak. 
Add Coconut milk and water to a pan. 
Add soaked rice, and stir.
Rinse rice until the water drains almost clear. This important step will help rinse some of the starch off the rice. This will help keep the rice from becoming sticky. Next step in just as important. Soak the rice in water for 15 minutes. Shake your coconut milk can pretty good to mix it up. Add to sauce pan with the water. Stir in the soaked rice. On medium/high heat bring to a simmer. Change temp to low and cover for 14 minutes without stirring. While that cooks toast some shredded coconut.
Sir ONLY ONCE. Serve with toasted coconut on top and enjoy. I also added some chopped parsley for color.
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