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Coconut Cashew Rice

Coconut is a frequent addition to rice dishes in areas of the world such as Indonesia, where both crops are harvested. The fragrant spices and wonderful textures combine with ease of preparation for this almost-decadent rice dish.

Serves: 4

Serves 4

What you need:

  • 1 tablespoon safflower oil
  • 1 yellow onion, minced
  • 2 garlic cloves, minced
  • 4 scallions, minced
  • 1 tablespoon fresh ginger, grated
  • 2 14-ounce cans unsweetened coconut milk
  • 1-1/2 cups Jasmine rice, uncooked
  • Sea salt, to taste
  • 1/4 cup shredded, unsweetened coconut
  • 1/4 cup chopped cashew nuts

What you do:

  1. Heat the oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
  2. Add scallions and ginger, and cook until fragrant. Stir in the coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender, about 25 minutes. If more liquid is needed, add a small amount of water.
  3. Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.

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