Ingredients

1/2 cup onion

1/2 tbsp cumin seeds

1 tbsp olive oil

1 cup rice, washed until the water runs clear

1.5 cups water

1.5 cups coconut milk

1/2 tsp salt

Directions

1.  In a large heavy-bottom pot, cook the onions and cumin seeds in the olive oil on med-high heat until the seeds turn light brown (~3 mins).

2.  Add the rice and cook for about 5 mins until they become slightly transparent on the edges.

3.  Add the salt, water, and coconut milk and bring to a boil.

4.  Cover (leave a little bit of space open to let steam escape) and turn the heat to low.  Simmer on low until all of the water is gone (~20 mins).  At ~20 mins, I usually taste the rice to see if it's done- if not, then I add ~1/4 cup of water and let it simmer again till the water evaporates.

5.  Serve hot plain, with veggies, curries, etc.