Thai Coconut Rice

1 cup jasmine rice
14 ounces canned coconut milk
1/4 cup water
1/2 teaspoon sugar
1/8 teaspoon turmeric
1 teaspoon finely chopped ginger
salt and crushed red pepper flakes

1. Combine all of the ingredients in a large saucepan over medium-high heat and bring to a boil.
2. Immediately reduce heat to low, stir and cover.
3. Allow to cook until all of the liquid has absorbed, about 20 minutes.
4. Fluff with a fork, with from the heat and allow to rest for another 5 minutes. Serve immediately.

Makes 4 servings