Thai coconut rice

In the rice cooker insert (or a medium pot on the stove), combine the coconut milk and water.

Season with a little salt and a heaping tablespoon of sugar; stir.

Heat in the rice cooker until warm so the salt and sugar dissolve.

Rinse the jasmine rice twice in cold water to remove excess starch, then strain well.

Optional: add half a pandan leaf to the liquid and bring to a simmer to infuse before adding the rice.

Add the rice to the warm liquid, stir to break up clumps, close the lid and cook.

On the stove, simmer on very low heat and take off the heat as soon as done; the sugar and fat burn the bottom easily.

When the rice cooker clicks, leave it untouched another 10 minutes to rest.

Fluff the rice, without scraping the browned bottom.

Serve with a little toasted coconut on top.