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Coconut-Cashew Rice

  • ACTIVE: 10 MIN
  • SERVINGS: 12
  • FAST

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

  1. 1 cup dried unsweetened coconut flakes (1 1/2 ounces)
  2. 2 cups basmati rice, rinsed
  3. 3 cups water
  4. 1 1/2 teaspoons salt
  5. 2 tablespoons extra-virgin olive oil
  6. 1 1/2 cups salted roasted whole cashews (6 ounces)
  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.