Kate'S Coconut-Cashew Basmati Rice Salad

1. 1

   Heat oil in a medium saucepan.

2. 2

   Add onion, garlic and ginger and cook until soft.

3. 3

   Add the drained rice, salt and pepper and cook for 3 to 4 minutes.

4. 4

   While the rice is cooking, heat the remaining tablespoon oil in a small saute pan over medium heat.

5. 5

   Add the cashews and cook until lightly golden brown.

6. 6

   Drain on paper towels.

7. 7

   Place coconut milk and water in a medium saucepan and bring to a simmer.

8. 8

   Add the hot liquid to the rice and bring to a boil.

9. 9

   Reduce the heat, cover and cook for about 15 to 20 minutes.

10. 10

    When the rice is cooked, remove from the oven and fold

* Per serving · 4 servings · Values may vary.

No additional tips available.