Bobby Flay’s Coconut-Cashew Basmati Rice recipe

2014-01-04 16.51.55

It is every bit as delicious as it looks.

4 tablespoons oil
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
2 cups basmati rice, rinsed several times in cold water and drained well
Salt and freshly ground pepper
1/4 cup cashews, roasted
1 can unsweetened coconut milk
2.25 cups water
1 cup thinly sliced green onion (about 5)
1/2 cup unsweetened coconut

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.

Add the coconut milk and water and bring to a simmer for about 15 to 20 minutes. When the rice is cooked, remove from the pot and fold in the green onion, and coconut and garnish with the toasted cashews.



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