Cashew Coconut Rice

I love this rice because it marries most of my favorite flavors: coconut, lime and cilantro. If we could work in peanut butter, fresh dill and bourbon vanilla, it woud be all my favorite flavors; but then it would be pretty gross.

Wait, what?

Let’s ignore me and go to the recipe, shall we?

This rice is the best of sweet and savory, tart and creamy. Its highly addictive and  perfect as a side to a Thai Peanut Chicken or Fried Ginger Tofu. Personally, I love it as-is, eaten over some Asian-style slaw.

Cashew Coconut Rice
1 c. (dry) long-grain brown rice
1 can (10oz) lite coconut milk
1.5 c. vegetable broth (plus another cup if necessary)
1 heaping tbs green curry paste
1 scallion, cleaned and chopped (green and white parts)
1 garlic clove, peeled and chopped
4 cilantro cubes (or 3 tbs chopped fresh cilantro)
2 tbs lime juice
Garnish: shaved unsweetened coconut, chopped cashews, lime zest or fresh cilantro

In a 2-qt saucepan over med-high heat, combine rice, coconut milk, vegetable broth, curry paste, scallions and garlic clove. Bring to a boil, then reduce to a simmer. Cook for 45-50 minutes (you may need a bit more vegetable broth if your rice starts to stick to the bottom of the pan). Once rice is tender, stir in cilantro cubes and lime juice until combined. Garnish heavily with coconut and cashews (lime zest and fresh cilantro, optional).  You can mix in the coconut and cashews; but for presentation purposes, I like to serve it on top. Serves four as a side dish.


(I was out of cashews; so I substituted almonds, still good; but not cashew good)


Next up, bourbon-vanilla-peanut butter-fresh dill rice….

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One Comment Add yours

  1. Jen says:

    Friend – is that a real bowl, or one of those artistic dixie-paper-plate things? Just curious – I love paper plate art.

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