Coconut Rice I

Rinse the long-grain rice under cold water in a fine-mesh strainer until the water runs clear, about 2 minutes. Drain thoroughly.

Combine the rinsed rice, coconut milk, and water in a large pot. Add salt to taste and stir well to distribute evenly.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

Reduce heat to low, cover the pot with a tight-fitting lid, and simmer until the rice is tender and all liquid has been absorbed.

Remove the pot from heat and let it rest, covered, for 2 minutes to finish cooking.

Fluff the rice gently with a fork, breaking up any clumps. Taste and adjust salt if needed.

Transfer to a serving dish and garnish with chopped parsley before serving.