You will need:
2 cups brown rice (Jasmine or Basmati) washed and drained
1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground tumeric
2 chives, chopped
2 sprigs of thyme
1 carrot, diced
1-15 oz can coconut milk
2 cups vegetable broth, or 1 vegetable bouillon (Maggi cube) plus 2 cups water
1/ 4 teaspoon cayenne pepper, (optional) Sea salt to taste
1/ 4 cup chopped cilantro, and lime juice, for garnish.
Heat oil in a large pot on medium high, cook onion and garlic until soft-about 3 minutes. Stir in turmeric, chive, thyme, carrots, and cook for a minute stirring constantly. Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make sure you add enough salt until it is flavourful). Bring to the boil, cover
and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about
10 minutes. Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.
Tips:You can use any rice you wish, just need to adjust your cooking time.
Feel free to use the powdered coconut milk and add water as directed in package.