Coconut-Cashew Rice

Serve this dish with Daniel Boulud's Brazilian seafood soup.


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  • Servings: 12

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  • 1 cup dried unsweetened coconut flakes (1 1/2 ounces)
  • 2 cups basmati rice, rinsed
  • 3 cups water
  • 1 1/2 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups salted roasted whole cashews (6 ounces)

How to make this recipe

  1. Preheat the oven to 350°. Spread the coconut on a baking sheet and toast until golden, about 3 minutes. Let cool.

  2. In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil. Cover and simmer until the rice is tender and the water is absorbed, about 12 minutes. Spread the rice on a baking sheet and let cool slightly.

  3. In a large, deep nonstick skillet, heat the olive oil until shimmering. Add the cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute. Stir in the rice and cook until heated through. Transfer the rice to a large bowl, garnish with the toasted coconut and serve.

Contributed By Published April 2010

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