Coconut Rice
1 slightly heaped cup of jasmine rice
200mls of water
300ml of good quality coconut cream
2 heaped tablespoons desiccated coconut
Shake of salt
About 2 teaspoons of vegetable oil
Rub the oil around a large saucepan so it covers the bottom and halfway up the sides
Add all other ingredients in no particular order
(although I tend to do the rice, then the coconut & salt, then the liquids)
Set on medium to high heat
Stir occasionally to stop the rice from sticking to the bottom of the pot
Once it's begun to bubble stop stirring, reduce heat to very low and cover tightly with a lid
Let simmer away for 20 minutes, or until most of the liquid has been absorbed by the rice. If the liquid hasn't been fully absorbed, stir quickly and gently then leave on the heat for another five minutes (covered), then turn off the heat and allow to sit for a few minutes.
Your rice will stay warm this way for up to an hour