Step 1

Rinse the rice in a fine mesh sieve under running cold water until the rice water runs pretty clear. This is crucial and will take several minutes. Don’t shortcut this step or you’ll end up with gummy rice.

Step 2

Melt the butter in a large non-stick saucepan over medium heat. Increase heat to medium-high and add the rice. Sauté for three minutes to toast the rice (this makes it fluffy).

Step 3

Add the coconut milk, water, and seasonings. Bring to a simmer (wait for the middle to start to start to bubble, not just the edges). This can take up to five minutes, so be patient. Once simmering, give the rice a stir, cover with the lid and turn the heat down to LOW.

Step 4

Cook on low for 6-10 minutes, or until the rice is al dente (it will continue to cook more in the next step), checking doneness and stirring at 6 minutes.

Step 5

Give the rice ONE stir, remove from heat and rest, COVERERD, for 10 minutes - no peaking!

Step 6

Add cream of coconut to taste and gently stir in with a rubber spatula. Season with salt and pepper to taste (I like more salt). Garnish with toasted coconut, if using, and serve warm.