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Rub oil over bottom of regular-sized pot (needs a tight-fitting lid)
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Add rice, coconut milk, water, salt, shredded coconut. Stir and set over high heat. Bring to low boil.
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Immediately reduce heat to low (around #2 on your dial) and cover tightly with lid.
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Allow to cook 1 hour, or until coconut-water has been absorbed by rice.
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When all (or nearly all) coconut-water is gone, turn off heat, but leave covered on burner. Allow rice to sit another 5-10 mins, or until ready to eat. Rice stays warm for 1 hour or more
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Fluff rice with a fork, and serve. If desired top with toasted coconut