Rinse the rice under cold water until the water runs clear.
Put the rice into a saucepan and cover with the water.
Add the coconut milk and salt. Gently mix.
Bring to the boil. Turn the heat to its lowest and cover the pan with a lid. Simmer for 10 minutes.
After 10 minutes, turn the heat off. Leave the lid on the pan and let stand for a further 10 minutes. The rice will continue to cook in the steam.
Use a fork to fluff the rice up.
Notes
To get perfectly cooked coconut rice, you need to rinse the rice first. This removes the excess starch which although you don't need to do this for plain rice, coconut milk is thicker than water and you don't want to end up with gluey rice. Rinse it until the water is almost clear - it will never be 100% clear.
Although you might think you can just use coconut milk for a more intense coconut flavour, this is too thick so it needs to be mixed with some water for cooking.
Add some crushed cashew nuts on top before serving for a lovely added texture.