Coconut Cashew Basmati Rice Recipes

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COCONUT RICE



Coconut Rice image

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Provided by Emma Maher

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 7

Number Of Ingredients 3

2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

Steps:

  • In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
  • Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC



Indian-Style Rice with Cashews, Raisins and Turmeric image

A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.

Provided by MICHELLE0011

Categories     Side Dish     Rice Side Dish Recipes

Time 27m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 ½ cups basmati rice
1 (14 ounce) can coconut milk
1 ¼ (14 ounce) cans chicken stock
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground turmeric
1 bay leaf
½ cup raisins
¾ cup cashew halves

Steps:

  • Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 55.8 g, Cholesterol 2 mg, Fat 25.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 14.5 g, Sodium 791.7 mg, Sugar 9.5 g

COCONUT BASMATI RICE PILAF



Coconut Basmati Rice Pilaf image

From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.

Provided by kitty.rock

Categories     Rice

Time 45m

Yield 8-10 1/2 cup servings, 8-10 serving(s)

Number Of Ingredients 9

2 cups basmati rice
2 cups water, for cooking rice
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup diced sweet onion, like Vidalia
1/2 cup golden raisin
1/2 cup roughly chopped cashews
kosher sea salt & freshly ground black pepper

Steps:

  • Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
  • Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
  • Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
  • When liquid has been absorbed and rice is tender, fluff rice with a fork.
  • Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
  • Transfer to a serving bowl.
  • TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
  • NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.

INDONESIAN COCONUT TURMERIC RICE WITH CASHEWS



Indonesian Coconut Turmeric Rice with Cashews image

Indonesian turmeric rice (nasi kunci) with coconut milk and cashews has such delicate flavors you will be amazed how delicious this humble dish is. Make on the stovetop or rice cooker.

Provided by Analida Braeger

Categories     Side Dish

Time 25m

Number Of Ingredients 9

1 cup Basmati rice
2 tsp. vegetable oil
1 shallot (minced)
1 cup water
1/2 cup coconut milk
1/2 tsp. Kosher salt
1/2 tsp. ground turmeric
1/4 cup cashews (coarsely chopped)
cilantro (for garnish)

Steps:

  • In a saucepan heat oil on medium heat, and saute shallots until translucent.
  • Rinse the rice in a strainer until the water runs mostly clear. Add in the rice and stir to combine.
  • Next, add the water, coconut milk, salt and turmeric and stir.
  • Turn the heat to high and bring to a boil.
  • Turn heat down to medium-low and cover.
  • Cook covered for about 20 minutes.
  • Fluff rice, and transfer to a bowl.
  • Top with cashews, and cilantro.

Nutrition Facts : Calories 296 kcal, Carbohydrate 41 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, Sodium 249 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BASMATI RICE WITH CASHEWS, PEAS AND FRESH CORIANDER



Basmati Rice With Cashews, Peas and Fresh Coriander image

A quick to prepare rice dish, adapted from a recipe on one the cards in international culinary celebrity Kurma Dasa's 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. It is important to use pans with tight-fitting lids for this recipe. If you are not overly fond of peas or spinach, substitute them with a vegetable you prefer. But the green of the vegetables in this dish does contrast most attractively with the yellowish rice and the cashews.

Provided by bluemoon downunder

Categories     Long Grain Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 3/4 cups water
1 1/2 teaspoons salt
1/2 teaspoon turmeric
3 tablespoons ghee or 3 tablespoons olive oil
1/2 teaspoon yellow asafoetida powder (see notes below)
1 onion, chopped
1 1/2 cups basmati rice
1 cup peas
2 cups baby spinach leaves, chopped
1 cup toasted cashews
1/4 cup coriander leaves, chopped
extra coriander leaves, for garnish

Steps:

  • In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
  • In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and sauté for about 2 minutes, or until the rice becomes whitish in colour.
  • Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
  • Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
  • Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
  • Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
  • Serve hot, garnished with the remaining herbs.
  • NOTES: (i) I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice. If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four. (ii) The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.

COCONUT-CASHEW BASMATI RICE SALAD



Coconut-Cashew Basmati Rice Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

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

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.

COCONUT-CASHEW BASMATI RICE



Coconut-Cashew Basmati Rice image

This simple recipe has an exquisite taste that would be great with any Thai dish. It also smells wonderful when cooking! Enjoy!

Provided by Nif_H

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsweetened coconut
1/4 cup roasted cashews, chopped
1 tablespoon butter
1 teaspoon sugar
1/8 teaspoon salt
1 cup basmati rice
1 cup light coconut milk
3/4 cup water

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.

Nutrition Facts : Calories 437.2, Fat 26.5, SaturatedFat 19.1, Cholesterol 7.6, Sodium 167.9, Carbohydrate 46.3, Fiber 6.5, Sugar 4, Protein 7

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