Rinse and drain the rice. Keep aside.
In a medium sauce pan, heat 2tsp butter (I used Earth Balance butter). Add ginger, garlic & cinnamon stick. Cook for 1-2 minutes or until it starts smell fragrant.
Add rice and sauté for 2 minutes or until rice turns opaque.
Add coconut milk, 2½ cups of water, sugar, pepper and salt. Bring to a simmer on medium heat.
Reduce the heat to low; cover and cook for 15 minutes (no peeking please). Let the rice rest for 5 minutes.
Fluff with a fork garnish with toasted unsweetened coconut (if using) and serve with any Asian or Caribbean side dish.