Wash the rice with cold water and drain it: do it a couple of times.

Then put it in a pot with water, coconut milk, salt and nutmeg, then start cooking over high heat.
Separately, boil the carrot after peeling it.

Bring to a boil, then stir, reduce heat to low, cover with lid and cook for 15 minutes.
Then remove the pan from the heat and let it sit for 10 minutes, always with the lid and without turning.

Separate the beans with a fork, decorate with diced carrot and serve your wonderful coconut rice.

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