Coconut Rice

Method

Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain well. Heat the oil in a heavy-bottomed pan over medium heat and fry the shallots until golden and crispy, then remove and set aside. In the same pan, add the drained rice and stir-fry for 2-3 minutes until slightly translucent at the edges. Pour in the coconut milk and water, then add salt and sugar, stirring well to combine. Bring to the boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes, then fluff with a fork and top with the crispy fried shallots before serving.