This is a hard recipe because I never measure.
Bring a 2 qt pot* of water to a boil. Add salt generously (4-5 Tbsp) to boiling water.
*The pot that you use for rice should be wide bottomed. Rice likes to be stretched out in a pot not piled on itself.
Add rice to a slow count of 8 (or add 3 cups).
Stir rice and turn down a little (to avoid splashing out of the pot).
Leave boiling for 4 minutes (5 or 6 minutes if it’s Basmati). You want to try some “kernels” of rice. If they are still a little crunchy the rice is ready to drain.
Add 1 1/2 cup coconut milk to the rice (on the burner). Stir in coconut milk but take care not to over stir and get mushy rice.
Cover turn to a high low (like #4) for 4 minutes…this creates a golden bottom crust (ymmmmmm). After 4 min. turn to low or minimum.
Leave covered on low/minimum for 10 minutes. After 10 minutes taste rice. Is it still hard? If it is cover for another 5minutes…repeat if nessecary.
Finish by uncovering the pot for up to 20 minutes (10 minutes works but the longer the rice cooks the drier it becomes).
(even though it tastes good cold too)
3 adult suppers