Ingredients

- 1 spoon canola oil

- 2 cups long grain rice (like basmati/jasmine rice)

- 1 can (19 fl oz / 560 ml) coconut milk

- ½ cup water

- 1 spoon curry powder

- 1 spoon chicken bouillon

- salt

Prepare 2 cups of rice. Put the oil in a medium pot on large flame.

When the oil is hot – add the long grain rice and steam for about 3 minutes, constantly stirring. Add coconut milk,

water, curry powder, chicken bouillon

and salt (if needed) and stir well. Reduce to medium- low flame and cover so that minimum steam escapes. When the water and milk starts boiling, reduce to low flame without opening the pot. Cook for 20 minutes.

Remove from fire and leave cover for 10 more minutes. Open pot and fluff the rice with a fork. Serve warm!