I struggled for a long time with coconut rice. I loved the concept, but it always turned out a bit gloopy and mushy. finally, I stumbled upon andrea nguyen's technique, which is to use the coconut water found at the bottom of coconut milk cans rather than the cream. In order to separate the cream and water, make sure you buy a good brand of coconut milk that doesn't contain any emulsifiers.
note that this recipe still works fine if you don't have a rice cooker. use the same cooking method as usual, but for the liquid use all of the coconut water you get from the can and top it up with water to reach the right rice-liquid ratio.
Serves 4 hungry rice eaters or 6 normal rice eaters
1 (400 mL) can of coconut milk
3 rice-cooker-cups of jasmine rice (2 1/4 US cups)
6 Kaffir lime leaves (optional)
Refrigerate the coconut milk for 24 hours to ensure separation of the cream and the water.
Skim the solidified coconut cream from the top of the can, leaving the clear water and any milky liquid. Reserve for another use.
Measure out the rice into your rice cooker and rinse until the water runs clear.
Pour in the coconut water and kaffir lime leaves. Top up with water until you reach the "3 cups" marker on the side of the bowl.
Cook the rice in the cooker. Serve.