• 2 cups brown jasmine rice

• 1-2 scallions

• 1 tsp ground turmeric

• ½+ tsp ground black pepper

• 1-2 tbsp coconut oil

• 1 (13.5 oz) can coconut milk

• 1 tsp salt

1. Soak/rinse rice and drain.

2. Slice scallions thinly and separate white from green, reserving greens for a garnish.

3. Sauté scallion whites, turmeric, and black pepper in coconut oil for a couple minutes, until fragrant.

4. Add rice and (optionally) toast for a few minutes, then turn off heat.

5. Add coconut milk, a canful of water, and salt; and stir, breaking up any lumps.

6. Pressure cook (high) for 25 minutes.

7. Release pressure 10 minutes after cooking is done.

8. Fluff the rice and serve garnished with scallion greens (or keep warm).

Add more scallions, as well as garlic and ginger in the sauté

Use broth instead of water

Add cilantro to garnish