Coconut Rice with Coconut Milk: Fluffy

Instructions:

1. Rinse the grains. Place the jasmine rice in a fine mesh strainer and rinse under cold running water, swirling with fingers, until the water runs clear. Drain thoroughly. Note: This removes the excess starch that causes clumping.
2. Combine base. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and honey.
3. Add aromatics. Tuck in the pandan leaf and kaffir lime leaves if using. Note: Push them down into the liquid so they don't burn on the edges.
4. Initial boil. Bring the mixture to a gentle boil over medium high heat. Wait until you see small, bubbling craters forming on the surface.
5. Simmer. Immediately reduce heat to low, cover with a tight fitting lid, and simmer for 15–17 minutes.
6. Rest. Remove the pan from the heat while keeping the lid on. Let the Coconut Rice sit undisturbed for 10 minutes. You should smell a rich, toasted coconut aroma wafting from the edges of the lid.
7. Uncover. Remove the lid and discard the aromatic leaves.
8. Fluff. Gently fluff the grains with a fork until airy and separate. The rice should look glossy and feel light, not wet.