Coconut Tumeric Rice

This is the best Asian rice that we have made at home.  The light flavor of coconut pairs well with the Vietnamese food it was developed to be served with, but all on it's own the flavor is amazing, and could be served with lettuce as an appetizer wrap.

• 1 ¹/₂ cups long-grain white rice, such as jasmine
• 1 ³/₄ cups coconut water
• 1 ¹/₂ teaspoons grated peeled fresh turmeric, or 1/4 teaspoon plus 1/8 teaspoon ground turmeric
• ¹/₄ teaspoon fine sea salt
• 1 ¹/₂ tablespoons virgin coconut oil

1. Wash the rice in several changes of water and drain well. An easy way to do this is to run water over the grains of rice in the medium saucepan you plan to use, swishing them in a circle with your hand, then pour off most of the water into the sink, holding the rice back with your hand. When the water is clearer after a few rinses (it will never be totally clear), drain the rice through a fine-mesh strainer and dump it back into the saucepan.
2. In your medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil, stirring occasionally to loosen the grains. Lower the heat slightly and let bubble for a few minutes, stirring occasionally. When the rice is glossy on top, turn the heat to low, cover, and cook for 10 minutes.
3. Turn off the heat and let the rice sit for 10 minutes. Uncover, add the coconut oil, and fluff with chopsticks or a fork to combine and to circulate the grains. Re-cover and let rest for 10 minutes, or up to 30 minutes to finish cooking. Before serving, fluff the rice again.
4. Transfer the rice to a serving bowl or platter and let diners help themselves.