Coconut Cashew Basmati Rice
Makes: 9 cups
This can be made a few hours ahead, covered and left at room temperature.
3 Tbsp. vegetable oil
1 medium onion, halved and thinly sliced
1 clove garlic, chopped
1 Tbsp. grated fresh ginger
1 1/2 tsp salt
2 cups basmati rice, rinsed several times in cold water, drained well
1 can (14oz.) unsweetened coconut milk
(can be found at a Trader Joes or in the "Asian Foods" section of supermarket where the soy sauces are located)
ground black pepper
1 cup thinly sliced scallions/green onions
1/2 cup shredded sweetened dried coconut
(can be found in the baking section where the sugar, baking powder, and chocolate chips are located)
1/2 cup dry-roasted cashews, coarsely chopped
(I know that some of the ingredients are exotic and may be a pain in the butt to purchase but it's soooooo worth it!)
- Heat oil in a large, heavy saucepan over medium heat. Add onion, garlic and ginger; sprinkle with 1/4 tsp salt and cook, stirring, about 8 min. until soft (do not brown). Add rice and cook, stirring, 2 min.
- dd coconut milk, 2 1/4 cups water and 1/4 tsp each salt and pepper; bring to a boil. Reduce heat to very low, tightly cover and cook 15 to 20 minutes or until rice is soft and all liquid is absorbed.
- Transfer to a large serving bowl and fold in scallions and coconut, fluffing rice and breaking up any clumps. Season with 1 tsp salt and pepper to taste. Garnish with cashews; serve hot or at room temp.
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