Recipe courtesy of Paula Deen
Save Recipe Print
Total:
33 min
Prep:
10 min
Cook:
23 min
Yield:
6 servings
Level:
Easy
Total:
33 min
Prep:
10 min
Cook:
23 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Shrimp with Tropical Rice

Recipe courtesy of Food Network Kitchen

Baked Orange Chicken and Brown Rice

Recipe courtesy of Food Network Kitchen

Cashew Chicken

Recipe courtesy of Ree Drummond

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Macarons

Recipe courtesy of Ina Garten

Orange Marmalade

Recipe courtesy of Alton Brown

Coconut Cupcakes

Recipe courtesy of Ina Garten

Fried Rice

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories