Soak the dried kidney beans overnight in water.

Cook the soaked kidney beans in a pressure cooker with 5 cups of water until tender. Retain the cooking water.

In a large pot or Dutch oven, sauté the finely chopped onions and minced garlic in olive oil until softened.

Add the cooked kidney beans, reserved bean water, salt, pepper, and thyme to the pot.

Stir in the white rice and coconut milk.

Cover the pot and cook over low heat until the rice is fully cooked and the liquid is absorbed, stirring occasionally to prevent sticking.