Edit: the recipe has been adjusted to a baking version (or coconut powder??) Now. It's no longer convenient or finishes quickly. I have no idea why they changed it, but I do not recommend the recipe in it's current state (unless you want to spend 2 hours making rice?). Real shame. I didn't save the old recipe, so I can't say what was done before. I think the stovetop version was equivalent to baking just in a standard rice cooker/cooking time and a short soak if desired, but I can't say for sure.
If you've never had coconut rice before, it adds a sense of buttery, sweet, aromatic, and light flavor to the dish. I crave this rice and it is definitely a staple for me. Almost no more additional work than standard rice with a far better payoff. The author of this recipe also explains some easy techniques you can utilize to make all rice dishes better, so it's a great recipe for learning how to make rice great.
NOTE: Don't be turned off by the ingredients. In the actual recipe the cook says the pandan leaves, kaffir lime, and desiccated coconut are COMPLETELY OPTIONAL. You realistically only need to go out of your way to find coconut milk, which all US chains sell and so is hardly a bother at all. When I make this, I do not add the optional ingredients and love it all the same.
