1.) In a large stock pot, add rice, vegetable broth, coconut milk, onion flakes and turmeric blend. Bring to a boil, reduce to a simmer, cover and cook over low heat for 45 to 50 minutes, until rice has absorbed all the liquid and is tender.
2.) Taste and add salt as needed. Serve with a sprinkle of freshly minced parsley.
This recipe is great with any type of rice you might have on hand, including white basmati or long-grain brown rice.