Rinse the jasmine rice with cold water until the water is mostly clear. Then add more cold water and soak the rice for 20 minutes.

Meanwhile, add the canned coconut milk, water, sugar, and salt to a small saucepan. Give it a good stir to remove any lumps from the coconut milk, then drain the rice and add it to the saucepan as well.

Turn the heat on to medium-high. Once the centre of the saucepan begins to simmer, give the bottom of the pan a single stir, then cover and reduce the heat to low. Cook for another 15 minutes. Remove the saucepan from the heat and let sit covered for another 10 minutes.

Then fluff the rice with a fork and serve.