Instructions

1. Cook or steam the rice until tender. Let it rest.
2. Heat the oil in a saucepan and fry the cumin seeds. Set half aside.
3. Add the onion to the pan and fry until soft. Pour in the stock and the coconut milk. Bring to the boil, then turn off the heat and add the spinach. Put the lid on for a minute then blend the soup until silky smooth.
4. Add the rice and warm up the soup if necessary.
5. Stir in the lime juice and zest. Season to taste with salt and pepper.
6. Serve with remaining cumin seeds scattered on top.