Coconut Milk Rice

Prepping the rice

1. Measure out the rice needed and using a sieve, rinse the rice under running cold water until the water runs clear. Pour into the saucepan you'll use to cook the rice in.
2. Pour in the coconut milk and the water and give it all a good stir. Add the smashed garlic gloves (use the side of a knife ontop of the clove, by pushing down with your palm - please be careful!), the ginger slices (make them chunky) and the pandan leaf (tied into a knot). 

Cooking the rice

1. Bring the rice to a boil and once boiling, turn down to a simmer and cook for 25 minutes. There's an optional step to leave your rice to rest for 20 minutes. It will create really fluffy grains. You don't have to if you're in a rush.

How to serve

1. When ready to serve, remove the pandan, garlic and ginger and fluff the rice with a fork. If you want to make your rice into a fancy dome shape, you'll need to find a small dish and spoon enough rice in to fill, press down with the back of a spoon and flip it onto a plate. Remove the dish and you should have domed shape rice! Dress with parsley.