Heat olive oil in medium saucepan over medium-high heat. Add uncooked rice, tumeric, salt, and pepper. Stir rice occasionally until it is toasted and starts to smell nutty (3-4 minutes).

Add vegetable stock and coconut milk and stir well. Bring to boil and then turn the heat down to maintain a simmer. Cover and simmer for 15 minutes.

Remove rice from heat and stir in almonds. Serve immediately.