Rinse the Rice: Place the jasmine rice in a fine-mesh sieve. Rinse it under cold running water, using your hands to move the grains around, for about 1-2 minutes. Continue until the water running from the bottom of the sieve is mostly clear. Drain it thoroughly.

Combine Ingredients: Transfer the rinsed and drained rice to a medium-sized saucepan with a tight-fitting lid. Pour in the full-fat coconut milk, water, caster sugar, and fine sea salt. Give everything a good stir to combine and ensure the salt and sugar are dissolved.

Bring to a Simmer: Place the saucepan over a medium-high heat and bring the liquid to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom. Watch it closely at this stage, as coconut milk can boil over quite quickly.

Cover and Reduce Heat: As soon as it reaches a simmer, immediately reduce the heat to the absolute lowest setting your hob will allow. Cover the saucepan with the tight-fitting lid.

Cook Undisturbed: Let the rice cook on the lowest heat for 15 minutes. It is crucial that you do not lift the lid during this time. The trapped steam is what cooks the rice to perfection. I find that setting a timer helps me resist the temptation to check on it.

Let it Steam: After 15 minutes, turn off the heat completely but leave the saucepan on the hob with the lid on. Let it stand and steam for a further 10 minutes. This step is non-negotiable! It allows the grains to finish cooking and absorb any remaining moisture, ensuring a fluffy texture.

Fluff and Serve: Remove the lid and use a fork or a rice paddle to gently fluff the rice, separating the grains. Serve warm alongside your favourite curry, stir-fry, or grilled dish.