Coconut Orange Cashew Rice

Total Time:
33 min
Prep:
10 min
Cook:
23 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups uncooked long grain rice
  • 1 (14-ounce) can coconut milk
  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 3/4 cup chopped salted roasted cashews
  • 1 seedless orange
Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, orange juice, water, and salt and bring to a boil. Cover and reduce the heat to low. Simmer until all the liquid is absorbed, about 20 minutes.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for 5 minutes. Stir in the butter and cashews.

Cut off the top and bottom of the orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of orange, cutting along the membranes. Cut each segment into thirds. Stir the orange into the rice. Serve hot.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Sweet Coconut Rice with Candied Ginger

    Recipe courtesy of Robin Miller