Step 1

Rinse, soak and drain rice: Rinse the rice in a fine-mesh strainer with cold water until the water runs clear. Transfer the rice to a small bowl and soak in cool water for 10-15 minutes. Drain rice again.

Step 2

Combine all ingredients: In a small Dutch oven or medium (3-quart) saucepan, combine the drained rice, coconut milk, broth (or water), coconut flakes, garlic, ginger, sugar and salt. Stir well to thoroughly combine.

Step 3

Bring to a simmer: Place the pan over medium high heat and bring contents to a rapid simmer without stirring. Once simmering, stir ONCE to combine.

Step 4

Cover and cook: Cover the pan with a tight-fitting lid and reduce heat to low. Gently simmer (no peeking!) for 15 minutes.

Step 5

Rest: Remove the pan from the heat (with the lid still on) and let the rice sit and steam for 10 minutes.

Step 6

Adjust seasoning: Remove the lid and use a fork to fluff the rice. Remove garlic and ginger and discard.

Step 7

Serve: Season to taste with toasted coconut, lime zest and fresh herbs if desired. (SEE NOTES)Storage: Store leftover rice in an airtight container in the refrigerator for up to 5 days.