2 Tbs oil, (depending on how much you want to make) ratio: 1cup rice (Jasmine best) to 1 cup vege stock and ½ can coconut milk. (I go double)
Heat oil on medium, add rice and stir constantly until slightly brown, add stock and coconut milk (careful it bubbles up).
Stir every couple minutes so it doesn’t stick, turn down the heat a bit. When most of the liquid is absorbed turn off the heat and leave pot covered for about 5 minutes.