Coconut Cashew Rice

1. 1

   Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.

2. 2

   Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.

3. 3

   Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.