Combine water, coconut milk and salt in a pot on medium heat. Bring to a boil.
Wash parboiled rice twice to get rid of starch. Add to boiling liquid. Cover and let it cook until the rice absorbs all of the liquid. This takes about 10 minutes.
Add chopped carrots and peas then fluff rice with a fork.
1. If you choose to use another kind of rice, be sure to adjust the liquid quantity to suit the kind of rice. For example, Basmati rice will require less liquid to cook as compared to parboiled rice.
2. You could skip the veggies if you like but I really love the element of freshness and the nutritional value veggies bring to a meal.
3. I know that some of you reading this blog do not have easy access to coconut milk. In that case, make your own coconut milk! Crack open a coconut, cut into about 1-inch pieces and put in a blender. Add water to the level of the coconut and blend. Then pass it through a fine mesh sieve to separate the milk from the chaff. Et viola, you have coconut milk!