- 2 cups jasmine rice
- 1 cup coconut cream
- 1 1/2 Tbsp sugar
- 1 tsp salt
Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
In a medium saucepan over medium-high heat, combine rice, coconut cream, sugar, salt, and 2 cups water. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low.
Cook until rice is tender and liquid is absorbed, 20-25 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.