Coconut-Cashew Rice

By LaLaCooks

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

Ingredients

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

Details

Servings 12
Adapted from foodandwine.com

Preparation

Step 1

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

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.