Wash and rinse the jasmine rice by placing it in the bowl of a rice cooker and covering it with about 2 inches of water. Swish it around and lightly agitate it with your hands. Pour off the water and repeat 1-2 more times. Cover the rice with cold water and let sit for 20 minutes. Drain as much of the water off as you can and add the coconut milk, cup of water, and a pinch of salt. Whisk to break up any clumps of the coconut cream and cook until the liquid is absorbed and the rice is tender. Alternately, bring this to a boil in a pot on the stovetop, cover, and simmer until rice is done. Fluff with a spoon or spatula and add additional salt and a pinch of sugar to taste.