Serves 8

3 cups jasmine rice

1½ cups coconut milk

2 cups water

1 cup unsweetened coconut, shredded

Slivered almonds

• Combine rice, coconut milk, and water in a heavy saucepan with a lid. Bring to a boil.

• Turn heat to low, cover, and let cook for 22 minutes.

• With a wooden spoon, stir in shredded coconut. Garnish with almonds, if desired.