Rinse jasmine rice with water. Drain well; set aside.
In a medium saucepan on medium heat, bring coconut milk, water, sugar, kaffir lime leaves and salt to boil, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes.
Fluff rice with fork. Remove kaffir lime leaf pieces. Spoon rice into serving bowls. Sprinkle with coconut and cilantro, if desired.
CHEF's TIP!
Kaffir lime leaves provide a lemon-lime fragrance to many Thai dishes. They are available fresh, frozen or dried in Asian markets. If unavailable, omit kaffir lime leaves from recipe.
