Step 1

Heat the olive oil in a medium saucepan to which you have a lid. When shimmering, add the ginger, turmeric, and cinnamon stick. Toast over medium-low heat until fragrant, about 1 minute.

Step 2

Add the rice, water, coconut milk, bay leaf, and salt. Bring to a boil then reduce the heat to low and cover. Cook for 12 minutes then turn off the heat and let it sit, covered, for 10 more minutes.

Step 3

Fluff the rice with a fork and remove the bay leaf and cinnamon stick. Serve warm with a few grinds of black pepper and some chopped cilantro.