Steps
- Rinse and drain 2 cups of jasmine rice. Put in a rice cooker with 3¾ cups of water and half of 2 teaspoons of salt; run the normal rice cycle.
- Mix 400ml of thick coconut milk with the remaining salt. Stir into the freshly cooked rice until the grains break down and become sticky.
- If still loose or smelling of raw coconut milk, cook for 2-3 minutes more, stirring until thick. Immediately transfer to a heatproof platter.
- Press into a flat square with lightly oiled parchment. Cut into diamonds with a wet knife and let cool slightly before separating.