Coconut Rice by Kim Vanzi
adapted from From The Essential Asian Cookbook
It was really good. Put the onions, garlic, ginger in a pan with some oil cook a bit then throw in the rice and turmeric cook about 2-3 minutes, then put in the hot coconut milk bring back to a boil. Throw in Curry leaves if you have and salt bring heat to very low, cover and let cook for 25 minutes. Take lid off and turn off the heat and let sit for 10 minutes and done. Top with cucumbers, hard boiled eggs and hot pepper slices or red pepper if you don’t like heat. I also added some small shrimp.