In a large pot, put in the rice, coconut milk, water, salt and sprinkle in the seasoning cubes. Bring to a boil on high heat then reduce the heat to medium and let it cook for 10 minutes. Turn off the heat and let it rest for another 10 minutes. Fluff rice with a fork and leave uncovered.
In another pot, pour in the coconut oil and set to heat up for about 3 minutes. Add the onions and saute until fragrant. About 2 minutes.
Add the garlic and saute until fragrant. About 2 minutes.
Add the leeks and stir for about 1 minute.
Add the carrots and stir. Add the green beans and stir. Add the bell pepper, sweet corn and peas then stir well.
Sprinkle a pinch of salt over the vegetables. Add in white pepper and mix well.
Add rice to the sauteed vegetables a little at a time, mixing each time you add the rice. Turn off the heat and serve warm.
1. If canned coconut milk is not readily available to you, you could make your own coconut milk by blending fresh coconut with water then passing through a fine sieve to separate the milk from the chaff.
2. If you love heat then you could add some chili/habanero pepper to suit your heat tolerance. Add the pepper right before adding in the vegetables.