In a saucepan, stir-fry the rice in the butter or oil for 3 minutes. Add the coconut milk, salt, and the pandanus or bay leaf. Bring to the boil and cook until the rice has absorbed all the liquid.
Then lower the heat, cover the pan tightly, and cook for a further 10–12 minutes undisturbed. Alternatively, the rice can be ‘finished’ by steaming in a rice steamer, or by cooking in the oven or in a microwave (see plain cooked rice). Discard the leaf, and serve hot.