From Tejal Rao of The New York Times who points out that Coconut Rice becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. The coconut milk really makes a big difference here.
After washing the rice, I put all the ingredients in the rice cooker and it turned out perfectly. You can leave the sugar out too.
1 cup long-grain white rice, such as jasmine
¾ cup coconut milk
1 scant tablespoon sugar
½ teaspoon kosher salt, plus more to taste
¾ cup water
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low. (Or put everything in the rice cooker at the same time and start it.)
Cook for 15 minutes (or until the rice cooker says it is done), then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.