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.