Heat 1 and 1/2 tablespoons oil in a wok. Saute the cumin seeds, cinnamon, bay leaves, ginger, onion and kaffir lime leaves for about a minute.
Stir in the rice.
Pour in the coconut milk.
Stir in about half a teaspoonful of salt.
Bring to the boil. Lower the heat. Cover the wok and let the rice cook for 20 to 25 minutes, or until the rice has fully absorbed the coconut milk.
While the rice cooks, heat the remaining palm oil in a small frying pan. Fry the almonds (or your preferred nut) until browned. Set aside.
Fluff the rice with a fork. You may remove the bay leaves and cinnamon bark at this point.
Transfer the coconut pilaf to a serving bowl. Top with the fried almonds. Optionally, sprinkle in more sliced kaffir lime leaves.