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Thoroughly rinse the rice until the water runs clear. Put the rice into a saucepan with 4 cups water and leave it to soak overnight. Stir in the salt, cover, bring to a boil, and cook over low heat for 20 minutes, or until the liquid has been absorbed and the rice is mushy. Stir in the coconut milk and cook, mashing the rice with a wooden spoon, for 2 minutes. Turn the rice into a buttered 1-1/2 quart mold and allow to cool. Unmold the rice by covering with a platter and turning over quickly. If it down't unmold readily, hit the bottom of the mold with the flat of your hand. Serve at room temperature. |