Coconut-Cashew Rice

1. 1

   Preheat the oven to 350.

2. 2

   Spread the coconut on a baking sheet and toast until golden, about 3 minutes.

3. 3

   Let cool.

4. 4

   In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil.

5. 5

   Cover and simmer until the rice is tender and the water is absorbed, about 12 minutes.

6. 6

   Spread the rice on a baking sheet and let cool slightly.

7. 7

   In a large, deep nonstick skillet, heat the olive oil until shimmering.

8. 8

   Add the cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute.

9. 9

   Stir in the rice and cook until heated through.

10. 10

    Transfer the rice to a large bowl, garnish with the toasted coconut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.