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Clean the rice: Place rice in a Dutch oven or large saucepan. Fill the vessel halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice for about 20 seconds. Be careful not to massage the rice aggressively. You don’t want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with 2 more changes of water. Leave the rinsed rice in the pot. Add water and sugar to the rinsed rice, stirring well to combine. Place the pan over high heat and bring the water to a rolling, noisy boil. As soon as it boils, reduce the heat to medium-low. Simmer, partially covered, until the grains have split open and the rice is tender and the liquid has thickened to the consistency of a thickened pudding, 50 minutes to 1 ¼ hours. You’ll need to stir the rice periodically and even more toward the end of the cooking – as the mixture thickens, it becomes heavy and prone to scorching and sticking. Taste some. It should be soft, with just a hint of chewiness, when it’s done. If the rice is not yet tender and has begun to run out of water, add more water 1/2 cup at a time. Set the pan aside and allow the rice to cool until it’s warm. In a small bowl, combine the coconut milk with the salt and set aside at room temperature. Spoon the warm rice into serving bowls. Drizzle an equal amount of coconut milk over each serving (about 4 Tbsp)
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