Best Coconut Cashew Basmati Rice Recipes

Coconut-Cashew Basmati Rice Salad image

Provided by Bobby Flay

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 image

Provided by Nif_H

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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