Tip in the coconut milk with 2 cans water.

Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking.

Check the rice: it should be sticky and creamy but not watery, and not quite cooked – still a bit crunchy.

Tip into a big bowl that will fit in a microwave and cover with cling film.

Chill until ready to serve, for up to a day.

3)To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through.

Add some salt and stir through with a fork to break up the grains.