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Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
Shake the can of coconut milk well before opening. Combine the rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan. Stir briefly to distribute the salt and sugar, then bring to a boil over medium-high heat, stirring once or twice to prevent the coconut milk from scorching on the bottom.
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