Don’t use rice that is old or too dry as it will need more water to cook in.
Wash the rice thoroughly until the water runs clear. Put the rice in a heavy pan and add the coconut milk and salt. Bring to the boil, stirring. Reduce the heat and simmer gently for 12 minutes, covered with a tight-fitting lid. Remove from the heat and stand covered with the lid for a further 10 minutes. It will finish cooking in its own steam. Fluff up with a fork or chopsticks.
© 1994 Keith Floyd estate. All rights reserved.