We like this with just about any kind of Asian dish. Teriyaki chicken has become pretty popular in our house of late. I also sometimes add unsweetened coconut flakes to make it more coconutty.
1 can (14 oz) coconut milk
1 1/4 cup water
1 pinch salt
1 1/2 uncooked jasmine rice (although I just use whatever rice I have. And I never have brown rice)
In a saucepan, combine coconut milk, water, sugar, and salt.
Stir until sugar is dissolved.
Stir in rice.
Bring to a boil over medium heat.
Cover, reduce heat, and simmer for 18-20 min, until rice is tender