Combine all ingredients (jasmine rice, coconut milk, water, salt, sugar, red pepper flakes, turmeric, & ginger) into a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 min.
Fluff with a fork.
Cover, and let sit for 5 more min.
Garnish with candied ginger and toasted almonds.