In a medium saucepan over medium heat, melt the butter. Add the garlic and ginger, and cook about 1 minute, until fragrant and barely golden. Add the rice, and sauté in butter for 1 minute. Pour in the coconut milk and water, sprinkle with salt, and stir to combine. Reduce the heat to low, cover, and cook, undisturbed, for 18-20 minutes, until the liquid is absorbed and the rice is tender. Remove from heat, and let stand, covered, for one minute, then fluff with a fork, and serve!