Wash, rinse and soak the rice for 30 minutes. Drain and set aside.
Saute onions in oil until they are translucent, then add the garlic and saute until fragrant, about 1 minute more.
Add the seeds and saute 30 seconds, then the turmeric and stir until all is mixed together.
Add the drained rice and saute for 2 minutes until coated with oil and turmeric.
Add the coconut milk and the stock and stir well.
Season with salt and pepper and bring to a slow boil.
Once it comes to a boil – reduce heat to a low simmer.
Cover the pot and let cook on low for 15 minutes or until all the liquid has been absorbed (a glass cover for the pot helps with this).
At this point, turn the heat off but do not open the pan.
Let it rest for 10 minutes more.
Garnish with fresh cilantro and, if desired, slivered almonds.