Evening

Put the rice in a sieve and rinse very well under running water. Dump into a 2-quart (2-L) saucepan and add the coconut milk, ½ can (200 ml) of water, and a good pinch of salt. Bring to a boil over high heat, stir once to unstick any grains from the bottom of the pan, then cover and cook over the lowest heat for 14 minutes, or until most the liquid is absorbed and the rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork or spatula and serve.