2 cups long grain jasmine rice, washed
3 or more cups of filtered water
3 vegan vegetable bullion cubes
1 small can of coconut mild (Thai kitchen)
1 teaspoon (or more to taste) of green curry paste (Thai kitchen)
few pinches of salt
squeeze of lemon juice
Bring everything except the lemon juice to a boil then simmer 20 or 25 minutes stirring occasionally.
Let stand for ten minutes off heat.
Add some lemon juice and stir.