Curried Jasmine Rice with Peas

1 cup jasmine rice, sauteed in saucepan with butter, then slowly add 2 1/2 cups water (add about 1/4 cup, stir until semi-absorbed, add another 1/4 cup, stir until semi-absorbed again, and continue to do so, keeping temp high). Put on a lid and cook on low heat for 20 minutes, then remove from heat and leave lid on at least 5 more minutes.

Add frozen peas while still hot, then add curry powder to taste.

Maybe coconut milk would work with this? I also may add frozen veggies (if I can afford them). Or spinach.