Rating: 5 stars
5435 Ratings
  • 5 star values: 5435
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,435 Ratings
1988 Best New Chef Daniel Boulud
Daniel Boulud
April 2010

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Recipe Summary test

active:
10 mins
total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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