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Rinse rice in water until the water runs pretty clear.
Drain rice then soak in water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes.
Preheat oven to 200°C / 400°F (180°C fan).
Place the rice in a 20cm / 8" square pan (metal or ceramic). Add pandan or kaffir, if using.
Heat coconut milk, water, sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar.
Working quickly, pour hot liquid over rice, stir quickly to spread rice evenly. Cover with foil then bake in the oven for 40 minutes.
Remove the pan from the oven. Take a quick peek to ensure the liquid has been absorbed. Rest rice, covered, for 15 minutes.
Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.