Ingredients
- 1/2 cup coconut
- 1 tablespoon canola oil
- 2 cups jasmine rice
- 3 cups chicken stock
- 1 (15-ounce can coconut milk
- 1/4 cup chopped cilantro leaves
- 1/3 cup roughly chopped cashews
- 1 cup frozen peas
- 1 teaspoon salt
Directions
In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
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By cwp318
Burlington, VT
on January 18, 2012
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Amazing!! I personally could have used more cashews but that is minor and next time I might even add some pineapple!
Side note to everyone having problems with the liquid: In the show, Guy puts in about 3 cups of liquid TOTAL. So he puts in about 2 cups of coconut milk and 1 cup of chicken stalk, NOT 3 cups of stalk. Hope this helps everyone when they go to make the recipe in the future! Mine came out perfectly with this, no extra time, no straining liquid.
By gleemnelson
on May 12, 2011
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This recipe was great! Went perfectly with the Pineapple Shrimp with Fruit Salsa. NOTE: I think there was an error in the recipe - Guy only used 1 cup of stock along with the coconut milk. I cut down the stock and it came out perfect.
By jtattoli2
on May 12, 2011
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was great even the kids liked it.
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