Coconut Rice

Serves 4
2 cups jasmine rice
2 1/2 cups boiling water
1 cup coconut milk, stirred
1 to 2 teaspoons sugar, or to taste
1 teaspoon salt, plus more to taste
3 kaffir lime leaves, bruised

Place the rice in a large bowl and rinse thoroughly, several times, until the water runs clear.

Place the boiling water, coconut milk, sugar, salt, and lime leaves in a heavy 2-quart pot, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot tightly with aluminum foil or a tight-fitting lid, then turn the heat down to low.

Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and serve.

Recipe Note
Using boiling water speeds up the process here (and there is less evaporation), but you can also just combine plain water with the coconut milk in the pot and bring them to a simmer together, if you prefer.