Use a large saucepan to combine the
coconut milk with all the flavoring, spices and salt. Bring slowly to
the boil without covering. Stir in the rice and return to the boil. Turn
the heat very low, cover with a tight fitting lid and steam for about 20
minutes. Remove cover, fork the rice lightly mixing in all the coconut
milk that has not been absorbed. Cover with the lid again for another 5
minutes. Serve hot with curries and hot sambals.