Coconut Cream Rice

1. 1

   Shake the coconut cream really well before opening and then pour into the chicken broth to make 2 full cups of liquid. Zest the lime into the liquid and then squeeze out the juice (you can use 2 limes if you like more of the lime taste, but you might want to cut back on the chicken broth just a touch). Stir mixture together and then pour in the rice and salt to taste. Bring to a boil, stirring frequently, and then turn it WAY DOWN to finish cooking. Don't stir it while it finishes, but the coconut cream will burn easily, so keep your eye on it.

2. 2

   While the rice is cooking, toast the cashews in a dry pan and chop the cilantro. When the rice is finished, immediately take it off the heat and fluff with a fork. Stir in the cilantro and cashews and serve.

3. 3

   (I have played around using more coconut cream, but for me that tends to make it too sweet. Feel free to add more to your own taste, just adjust the chicken broth so they still equal 2 cups total.)

* Per serving · 4 servings · Values may vary.

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