Best Coconut Cashew Rice Recipes

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.

RICE NOODLES WITH COCONUT-CASHEW SAUCE

Steps:

• Combine the coconut milk and water in a medium-sized saucepan.
• Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
• Lower the heat to a simmer, and cook uncovered for 10 minutes.
• Remove from the heat and stir in the sugar.
• At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
• Strain the mixture through a fine sieve into a bowl.
• Press all the liquid from the garlic, ginger, cilantro, etc.
• ,then discard the solids that remain in the sieve.
• Place the cashews in a blender, and then pour in the coconut milk mixture.
• Puree until smooth.
• Heat a potful of water to a boil.
• Add the noodles, and cook them according to the directions on the package.
• Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
• Immediately add the minced green onion and all the sauce.
• Toss well and enjoy!

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.

PINEAPPLE COCONUT CASHEW RICE RECIPE - (4.7/5)

Steps:

• 1.Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary. 2.Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary. 3.When rice is tender, remove from heat and let rest 5 minutes, covered. 4.When ready to serve (not before), stir in lime juice, cilantro and cashews. 5.Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

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.

COCONUT-CASHEW RICE

Steps:

• 1. Preheat oven to 350. Spread coconut on a baking sheet and toast until golden, about 3 minutes. Let cool. 2. In large saucpan, cover rice with water, add salt and bring to a boil. Cover and simmer until rice is tender and water absorbed, about 12 minutes. Spread rice on a baking sheet and let cool slightly. 3. In large, deep nonstick skillet, heat olive oil until shimmering. Add cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute. Stir in rice and cook until heated through. Transfer to large bowl, carnish with toasted coconut and serve.