Heat half the oil in a saucepan and stir-fry the rice until all the grains are glossy. Add the cumin seeds, cinnamon stick, lime leaves, coconut milk, measurement water and salt. Bring to the boil and simmer gently over a low heat for 10 minutes. Remove from the heat, cover and leave to rest for 10 minutes.
Meanwhile, heat the remaining oil in a wok and stir-fry the garlic, ginger and crushed dried chillies for 30 seconds. Add the prawns and stir-fry for 3–4 minutes, until pink.
Stir in the coconut rice with the fish sauce, lime juice and coriander. Serve scattered with the peanuts.