Coconut Rice

Method

1. Put 85 g of jasmine rice in a bowl, cover with cold water and swirl with your fingers. Pour off the cloudy water and repeat two or three times until it runs almost clear, then drain the rice thoroughly in a sieve for a few minutes. Rinsing keeps the grains separate; skipping it gives a sticky, porridgey rice.
2. Shake the tin of coconut milk well, then measure 120 ml into a small heavy-based saucepan with a tight-fitting lid. Add 80 ml of water, 0.25 tsp of salt and 1 tsp of caster sugar and whisk over low heat for about 1 minute, just until the salt and sugar dissolve and the coconut milk is smooth. Do not let it boil hard at this stage or it will split.
3. Tie 1 pandan leaf into a loose knot so it fits the pan and bruises slightly, and drop it into the coconut milk.