Coconut And Cashew Rice Recipes

COCONUT CASHEW RICE

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
• Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
• Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.

THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE RECIPE - (4.2/5)

Steps:

• Rinse the dry rice well until the water runs clear. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes. As you wait for the rice, make the peanut sauce. In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water. Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. Serve with lime wedges.

COCONUT-CASHEW BASMATI RICE

Steps:

• Heat a medium saucepan over medium-high heat. Add coconut and cashews. Cook, stirring, until coconut is golden brown, about 2 minutes. Transfer to a large bowl.
• Return pan to heat. Add butter, sugar, salt and rice. Stir until rice is glossy, 1 minute.
• Add coconut milk and water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 minutes. Stir into coconut and cashews.

COCONUT-CASHEW BASMATI RICE SALAD

Steps:

• 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.