From the Washington Post, part of their recipe for "Coconut Rice with Salmon and Cilantro Sauce".. Author loves the coconut rice and uses it in other recipes, so I've also copied it into a separate recipe. Only problem is it uses Basmati rice which around here is hard to find and costs three times as much as regular rice.
Ingredients
1 tablespoon olive oil
1 medium onion (about 4 ounces), finely diced
1 clove garlic, finely minced
1 1/2 cups white basmati rice, rinsed until the water runs clear
1 (14-ounce) can full-fat coconut milk
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar
Instructions
1. In a large, lidded skillet or pan, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until it softens and just starts to brown, 8 to 10 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the rice and stir to coat it in the oil. Add the coconut milk, then half-fill the empty can with water and add it to the pan. Add the salt and sugar, bring to a boil, then reduce the heat to low so the mixture is at a simmer and cover the skillet.
NOTE FROM JOE ABOUT COOKING TIME: As I said above, this recipe is part of a larger recipe for Coconut Rice with Salmon. At this point in that recipe the instructions say cook for five minutes, lay salmon on top of rice, cover and cook for another five minutes. This would be a total of 10 minutes cooking time, and I've never heard of rice that cooks in ten minutes. The recipe states that after adding the salmon and cooking for 5 minutes more "If the rice is not tender, but the salmon is cooked, remove the fish, re-cover the pot and continue cooking for a few minutes more". So I don't know for sure how long this requires to cook.