jasmine coconut rice in a rice cooker

Ingredients:

1 ½ cups Thai jasmine white rice 

1 14-ounce can good-quality coconut milk (not "lite")

1 ¼ cup water

1 teaspoon salt

1 teaspoon sugar

3 tablespoons dry shredded coconut 

Directions:

Rinse the rice until the water runs clear.

Place the rice in the rice cooker. Add the water, coconut milk, salt, and shredded coconut. Stir well with a plastic or wooden spoon. Cover and set to cook. 

Once your rice cooker switches to "warm" mode, allow another 8 to 10 minutes for the rice to finish steaming. 

Gently fluff with chopsticks before serving. Taste for salt. Stir in a pinch of salt if needed.

Serves 4