Easy Coconut Rice Recipe with Cashews & Cilantro
This easy coconut rice recipe uses creamy coconut milk for a tropical twist, and is topped with crunchy cashews and fresh cilantro for added texture and flavor. It's a delicious and effortless way to add some excitement to your meal.
6 people
Calories: 363kcal
Ingredients
Instructions
- To cook the rice, combine it with water and coconut milk in a pot. When you see that the rice is almost cooked, and there is still a little liquid left, add the peas and salt. Taste the rice, and if you feel that it is still undercooked, add 1/4 cup of hot water. The amount of liquid in a can of coconut milk can vary, so it is essential to check the rice at this point.
- For serving, toast the cashews or peanuts and add the chopped cilantro on top.
Notes
Best types of rice:
- Jasmine Rice: This is a popular choice because it has a slightly sweet flavor and a soft, sticky texture that pairs well with the creaminess of coconut milk.
- Basmati Rice: Basmati has a fragrant aroma and a light, fluffy texture when cooked, which makes it another excellent choice for coconut rice.
- Long Grain White Rice: This type of rice is also suitable because it cooks up fluffy and doesn't stick together as much, allowing the coconut flavor to shine through.
- I always use canned coconut milk for this recipe.
- The coconut milk has to be WITHOUT sugar. I use a brand called Native Forest or the Whole Foods 365; both are organic. Sometimes I use full fat and other times the "Light" version that is a little less dense than the other one. I like using the light version for this rice.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 55g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Sodium: 16mg | Potassium: 359mg | Fiber: 4g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 3mg