Rinse the rice under running water or place it in a container and repeatedly fill it with water, stir, and drain until the water runs clear. Boil water in a 3:1 ratio (water:rice). Add the rice, season with salt and 2 teaspoons of curry, and add half of the coconut oil. Stir together. Once boiling, reduce the heat. Cook covered and without stirring for about 10-12 minutes. By the end of cooking, the water should be absorbed (drain any excess if necessary). While the rice is cooking, prepare the remaining ingredients.

Heat the rest of the coconut oil in a pan. Add the almonds/almond flakes and fry until golden brown, stirring occasionally.

Transfer the cooked rice onto a plate. Top with the roasted almonds/almond flakes. Serve warm or cold.