Kate's Coconut-Cashew Basmati Rice Salad
By: Kate Kaplan
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 tablespoons tablespoons peanut oil, plus 1  for the cashews
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
2 cups basmati rice, rinse several times in cold water and
salt and fresh pepper

1/4 cup cashews, halved
2 cups unsweetened coconut milk
2 cups water
1/2 cup thinly sliced green onion
1/4 cup grated fresh coconut

Preparation

1 Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes. While the rice is cooking, heat the remaining tablespoon oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.    Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold 2 Make sure you salt this well, otherwise it can be on the bland side. Yum! 


Tools










    .  





Place your ad here Loading...

About


Wow, this salad is so good. It is flavorful, rich, soft and very textured. I love the cashews and the soft, rich coconut milk. Everyone at dinner loved the rice and lucky me, I got the leftovers!  This rice would be great for a BBQ or a Hawaiian dinner. Enjoy this rice salad, I know it will be a favorite in your home.