Gather rice, coconut milk, water, salt, and sugar for the coconut rice.

Rinse 1 cup of long-grain rice under cold water until it runs clear, about 1-2 minutes.

In a saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, salt, and sugar. Bring to a boil over medium heat, then cover and simmer 15 minutes.

Remove from heat and let stand, covered, for 5 minutes. Uncover and gently fluff with a fork.

In a skillet, warm 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 1 minute until golden.

Add 4 cups packed spinach to the skillet. Toss for 2-3 minutes until wilted and bright green.

Season with salt, pepper, and red pepper flakes. Serve garlic spinach over coconut rice.