A nice “dress” up for regular Basmati Rice and is delicious with seafood (especially seared scallops)
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Coconut-Cashew Basmati Rice
2015-01-24 21:28:05
A nice "dress" up for regular Basmati Rice and is delicious with seafood (especially seared scallops)
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Nutrition Facts
Serving Size
2048g
Amount Per Serving
Calories 3055
Calories from Fat 1493
% Daily Value *
Total Fat 176g
271%
Saturated Fat 106g
529%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 39g
Cholesterol 0mg
0%
Sodium 360mg
15%
Total Carbohydrates 341g
114%
Dietary Fiber 19g
77%
Sugars 21g
Protein 48g
Vitamin A
10%
Vitamin C
39%
Calcium
30%
Iron
137%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 3 tablespoons peanut oil, plus 1 tablespoon for the cashews
- 1 medium yellow onion, peeled, halved and thinly sliced
- 1 clove garlic, chopped
- 1 tablespoon grated fresh ginger
- 2 cups basmati rice, rinsed several times in cold water and drained well
- Salt and freshly ground pepper
- 1/4 cup raw cashews, halved
- 2 cups unsweetened coconut milk
- 2 cups water
- 1/2 cup thinly sliced green onion
- 1/4 cup grated fresh coconut
What you do
- Heat oil in a medium saucepan.
- Add onion, garlic and ginger and cook until soft.
- Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
- While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat.
- Add the cashews and cook until lightly golden brown. Drain on paper towels.
- Place coconut milk and water in a medium saucepan and bring to a simmer.
- Add the hot liquid to the rice and bring to a boil.
- Reduce the heat, cover and cook for about 15 to 20 minutes.
- When the rice is cooked, remove from the oven and fold in the green onion, and coconut.
- Spoon the rice onto a platter and garnish with the toasted cashews.
Jessy + Melissa https://www.jessyandmelissa.com/