1 1/2 cups jasmine or long-grain rice
1 rounded teaspoon finely grated ginger
1⁄2 teaspoon red chili flakes
1 teaspoon kosher salt
1 cup water
1 (14-ounce) can coconut milk (not coconut cream)
1/4 cup toasted coconut to garnish
In a pot: all ingredients except toasted coconut- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff ; plate and garnish with toasted coconut and serve.