2 cups jasmine rice
2 1/2 cups boiling water
1 cup coconut milk, stirred
1 to 2 teaspoons sugar, or to taste
1 teaspoon salt, plus more to taste
3 makrut lime leaves, bruised
Place the rice in a large bowl and rinse thoroughly, several times, until the water runs clear.
Place the boiling water, coconut milk, sugar, salt, and lime leaves in a heavy 2-quart pot, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot tightly with aluminum foil or a tight-fitting lid, then turn the heat down to low.
Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and serve.