Arroz de Coco

Rinse rice in cold water three to four times until the water runs clear, then drain well in a sieve.

Heat oil in a pot, add optional cinnamon and cardamom, and toast for one minute until fragrant.

Add rice and stir for two minutes to lightly toast the grains and coat them evenly with oil.

Pour in coconut milk and water, add salt, bring to a boil, then immediately reduce heat to very low.

Cover tightly and cook for eighteen minutes without lifting the lid, allowing steam to do the work.

Remove from heat, let rest covered for five minutes, then fluff gently with a fork and serve.