2 C brown jasmine rice
Bring the rice and water to the boil in a medium saucepan. Once it boils, reduce the heat and leave to steam, tightly covered, for about 20 minutes until the rice is has absorbed all the water and the grains are completely cooked. Turn off the heat. Pour in the coconut milk and season with salt. Cover tightly again and let stand for 10-15 minutes. Spoon into individual serving bowls and garnish with coconut, if desired.