1 19 oz can of coconut creme
2 1/2 tbsp sugar
Using your rice cooker, measure out three units of jasmine rice into the cooking pot. Rinse the rice in cold water until the water is clear, 5-6 times. Pour out as much of the water as you are able after the last rinse.
Pour the can of coconut creme on top of the rice, making sure the liquid line meets the 3 cup line, otherwise add more cold water. Stir in the sugar. Cook using the sticky white rice setting until done.
When done, you can serve it as is or amend your coconut rice by adding in chopped mango and toasted flaked coconut, green onion, garlic or lime juice.