Method

1. Add a pinch of turmeric, the cinnamon, cloves, lemongrass and soy sauce to the coconut milk and bring to the boil.
   

2. Add the rice, cover and cook over a low heat for around 20 minutes.
   

3. Mix the onions and flour together and fry in the hot oil for 4-5 minutes until golden brown.
   

4. Drain on kitchen paper.
   

5. Remove the cinnamon, cloves and lemon grass from the rice
   

6. Season to taste with soy sauce and divide between bowls.

7. Serve garnished with onions, cucumber and chives.