2 cups jasmine rice
1 1/2 cups water
1 cup coconut milk
1 teaspoon salt
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and bring liquid to a boil. Stir and reduce the heat to the lowest setting and cover the pot tightly. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.