By pollypocketsy
Cashew Coconut Rice
4 steps
Prep:2minCook:20min
Only a few simple ingredients make a super delicious fragrant rice dish . So tasty you’ve gotta try this
Updated at: Thu, 30 May 2024 18:26:44 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
29
High
Nutrition per serving
Calories456.9 kcal (23%)
Total Fat21.2 g (30%)
Carbs57.1 g (22%)
Sugars2.5 g (3%)
Protein10.4 g (21%)
Sodium14 mg (1%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Wash rice then cook according to package instructions then let air dry and cool
basmati rice1 ½ cupsStep 2
In a pan add a little oil and toast the coriander seeds with the chillies flakes for 2 minutes on medium heat then add the coconut and toast until golden brown
coriander seeds2 Tbsp
chili flakes1 tsp
desicated coconut1 cupStep 3
Use a pestle and mortar or grinder to grind half of the coconut mix and set it aside
Step 4
Add cashews to a pan with some oil and toast them until golden then add the rice with The coconut mix salt black pepper and fresh coriander and serve
cashews¾ cupNotes
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Delicious
Easy
Fresh
Go-to
Kid-friendly
