Remove the white flesh from Coconut (1/2) and grind it in a food processor by using the pulse setting. When done, pour the minced coconut into a bowl and add Water (1 1/2 cup).
Squeeze the shredded coconut flesh in your hands to extract all the milk from it. Once done, set aside the used coconut shreds. You should aim to extract at least 1 cup of coconut milk and if not enough, you can always add warm water and squeeze some more. Use a sieve to pour out the coconut milk and filter any particles left behind.
Add 1 cup of coconut milk and Water (1 cup) into a pot and bring to a rolling boil over medium-high heat.
Before adding rice into the pot, pour the Jasmine Rice (1 cup) in a bowl and wash thoroughly to reduce starch. You’ll know the rice is done when the water becomes clear. Wash rice once to have some starch preserved or more to get rid of the starch.
Once the coconut milk and water mixture begins boiling, stir in the rice and cover the pot. Simmer for 12-15 minutes, based on package instructions.
Remove rice from heat, fluff it with a fork and let it cool down completely.
Bring a skillet to medium heat and add Olive Oil (2 tablespoon). Once the oil is heated, add Almonds (1/4 cup) and lightly roast them. Set aside when done.
In the same pan, add the Fresh Sage (1 sprig), Ground Cumin (1 teaspoon), Salt (1 teaspoon), and Ground Ginger (1 teaspoon). Stir until fragrant.
Add cooled rice, Furikake (1 tablespoon), and mix until everything is well combined. Add 2 Tbsp of water and stir for a few minutes until water evaporates.
Take the pan off the heat, chop the roasted almonds and combine them with the rice. Garnish with Fresh Parsley (to taste). Serve with curry or enjoy it as is. Munch on!