Coconut Rice
['1½ cups raw Thai jasmine rice', '½ cup coconut milk, preferably freshly extracted', '1 cup water', '1 tablespoon plus 2 teaspoons granulated sugar', '½ teaspoon salt', '½ cup coconut cream', 'preferably freshly extracted']
To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.
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