Steamed Coconut Rice

• 1 1/2 cups long-grain rice
• 1 14-ounce can unsweetened coconut milk (see note)
• 1/2 teaspoon salt
• 1 tablespoon sugar

1. Rinse rice in several changes of cold water, until the water runs clear.
2. Put rice in a saucepan and mix with coconut milk, salt and sugar.
3. Bring to a simmer, cover and cook over low heat for 15 minutes.
4. Stir, cover again and cook 7 minutes more.
5. If rice is dry, sprinkle with 3 to 4 tablespoons water and cook 3 minutes more.

longgrain rice, coconut milk, salt, sugar

Taken from cooking.nytimes.com/recipes/11869 (may not work)