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1 cup dried, unsweetened coconut flakes (1 1/2 ounces)
2 cups basmati rice, rinsed
3 cups water
1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 1/2 cups salted roasted whole cashews (6 ounces)
Preheat the oven to 350. Spread the coconut on a baking sheet and toast until golden, about 3 minutes. Let cool.
In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil. Cover and simmer until the rice is tender and the water
is absorbed, about 12 minutes. Spread the rice on a baking sheet and let cool slightly.
In a large, deep nonstick skillet, heat the olive oil until shimmering. Add the cashews and cook over moderately high heat, stirring constantly, until
lightly toasted, about 1 minute. Stir in the rice and cook until heated through. Transfer the rice to a large bowl, garnish with the toasted coconut
and serve.
Serves: 12
2 cups basmati rice, rinsed
3 cups water
1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 1/2 cups salted roasted whole cashews (6 ounces)
Preheat the oven to 350. Spread the coconut on a baking sheet and toast until golden, about 3 minutes. Let cool.
In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil. Cover and simmer until the rice is tender and the water
is absorbed, about 12 minutes. Spread the rice on a baking sheet and let cool slightly.
In a large, deep nonstick skillet, heat the olive oil until shimmering. Add the cashews and cook over moderately high heat, stirring constantly, until
lightly toasted, about 1 minute. Stir in the rice and cook until heated through. Transfer the rice to a large bowl, garnish with the toasted coconut
and serve.
Serves: 12
