Ingredients:

• 1 T (15 ml) oil
• 1 1/2 (280 g) cup rice
• 14 oz or 1 3/4 cups (115 ml) coconut milk
• 14 oz or 1 3/4 cups (115 ml) vegetable broth
• 1/2 t (2 g) cumin
• 1/2 t (2 g) coriander
• Salt to taste
• 1/2 t (2 g) turmeric
• 1 bay leaf
• 3/4 – 1 cup (110 – 150 g) halved cashews
• Optional peas, corn, or other vegetables

Special tools:

• Large pan or skillet

Steps:

1. In a large pan or skillet, add the oil and rice.
2. Saute for 1 – 2 minutes until all rice is covered with oil and warm.
3. Add coconut milk and vegetable broth.
4. Bring to a boil then add cumin, coriander, salt, turmeric, the bay leaf, and cashew halves.
5. Cover and reduce heat to low.
6. Cook, stirring every 1 – 2 minutes until rice is tender and all liquid is cooked off. About 20 – 25 minutes.
7. Remove bay leaf and serve.