Method
Prepare the coconut milk by whisking the coconut milk powder into the water. Set aside.
Rinse the basmati rice under the tap until the water runs clear.
Heat the sunflower oil in a pan and add the rice, stirring to ensure the grains are coated in oil. Pour in the coconut milk and bring to the boil. Cover the pan tightly and reduce heat to a low simmer. Cook, without lifting the lid, until the grains have absorbed the liquid.
Remove from pan from the heat and use a fork to fluff the rice grains. Leave to stand for 5 minutes before serving.
Serving suggestion
Garnish the coconut rice with some thinly sliced and deseeded chillies, chopped fresh mint or coriander, and some toasted peanuts. Try wrapping individual portions of rice in strips of banana leaves for eye-catching presentation.