There are as many recipes for coconut rice as tropical countries. This one has Indian, Thai and Vietnamese influences.
In a large, non-stick skillet, heat the oil and cook the onion for a few minutes.
Add the turmeric, stir and cook for a further minute. Then add the rice, give it a good stir and cook for a further 2 - 3 minutes.
Pour in the vegetable stock and coconut milk and bring to a quick boil. Add the cloves, bay leaves and cinnamon stick and immediately reduce the heat to low.
Cover and allow to cook on very low for about 20 minutes or until the rice is cooked and all liquid absorbed.
Season with soy sauce and sprinkle with toasted almonds.