Method

1. Wash the rice in plenty of cold water by shaking it in a sieve under a cold running tap for a few minutes. This will get rid of any excess starch, which can make the rice stodgy.

2. Put the rice in a small-medium saucepan. Add the coconut milk and a pinch of salt. Place over a medium heat, bring to the boil and cover immediately with a tight-fitting lid. Turn the heat to low and leave to cook for 10 minutes without lifting the lid at all.

3. After 10 minutes, turn off the heat, but you must keep the lid firmly in place because the rice will carry on cooking. Leave for 5 minutes before removing the lid (though it can stay hot for up to 20 minutes if you leave the lid on).

4. Fluff up the rice with a fork. All the coconut milk should be completely absorbed and your rice should be wonderfully light and fluffy.

5. Serve with a wedge of lime to squeeze over.