Coconut-cashew rice

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Makes

4 Servings

Coconut-cashew rice

Michael Alberstat

Ingredients

  • 1/2 cup unsweetened coconut
  • 1/4 cup chopped roasted cashews
  • 1 tbsp butter
  • 1 tsp granulated sugar
  • 1/8 tsp salt
  • 1 cup basmati rice
  • 1 cup light coconut milk
  • 3/4 cup water

Instructions

  • Heat a medium saucepan over medium-high. Add 1/2 cup unsweetened coconut and 1/4 cup chopped roasted cashews. Cook, stirring, until coconut is golden brown, about 2 min. Transfer to a large bowl. Return pan to heat, then add 1 tbsp butter, 1 tsp sugar, 1/8 tsp salt and 1 cup basmati rice. Stir until rice is glossy, 1 min. Add 1 cup light coconut milk and 3/4 cup water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 min. Stir into coconut and cashews.

Nutrition (per serving)

  • Calories
  • 365,
  • Protein
  • 6 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 18 g,
  • Sodium
  • 111 mg.
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