In a 2-3 quart sauce pan, combine rice, water, coconut milk, sea salt and sugar.
Bring to a boil over medium high heat. Once the liquid is boiling, cover with a lid and turn heat down to low.
Cook covered for 20 minutes on low. Remove from the heat and allow to sit for 5 minutes before stirring with a spatula and serving.
Notes
To make toasted coconut, place 1/4 cup sweetened coconut flakes into a skillet over medium heat. Stir constantly until golden. Remove from the pan immediately as soon as the coconut is golden and crunchy.