1. Wash the rice and drain.
2. Grind coconut with 2 cups of water and extract the milk.
3. Add 1 cup of water to residue and extract the second milk.
4. Combine the first and second milk.
5. Measure and add enough water to make it 4 cups.
6. Add the coconut milk to the rice in a non stick pan.
7. Add rest of the ingredients.
8. Cover and simmer gently till the liquid is absorbed and the rice is cooked.
9. Discard the turmeric leaf.
10. Garnish with coriander leaves and serve with a curry.

Serves: 4-6