Place the mushrooms in your nonstick saucepan and let it cook covered for a few minutes until mushroom releases its juice.
Now add onion, sage, thyme, rice and vegetable broth to it and mix.
Cover and cook for 30 minutes on a low flame or until the rice is soft and chewy.
Lastly add coconut milk and salt. Cook it in a low flame until the first boil.
Finally, Turn off the flame and enjoy it immediately.