Coconut Thai Jasmine Rice with Cashews and Lime
As seen in my article on @YorkRegion and my Metroland / Torstar Column – RENATA’S TABLE: Coconut Thai jasmine rice with cashews and lime a show-stopping dish
Rice is such an easy side dish to make and goes with just about anything you cook alongside. Make your rice super special, delicious, more nutritious and flavourful to the delight of your family and friends with this easy recipe! Thai Jasmine rice is aromatic on its own, and becomes a unique and showstopping dish when combined with coconut, cashews and lime. The options are endless as this Thai rice recipe pairs perfectly with a veggie stir fry, saucy slow cooker dishes, meats of all kinds, tofu, tempeh or soy curls in a smooth teriyaki sauce, even served with eggs for a meal on the table in less than half an hour.
Jasmine Rice is a slender long white rice grain which is soft and slightly sticky when cooked and is a source of selenium, magnesium and B vitamins. Thai Jasmine Rice is available widely in grocery stores - my preferred brand is Golden Phoenix but other Thai Jasmine Rice brands will be fine too.
Coconut Milk is a healthy fat and is a rich source of manganese, copper and magnesium and are also a good source of plant-based iron, selenium, potassium and calcium.
Cashews are rich in fiber, iron, high in magnesium and the unsaturated fat in cashews is predominantly oleic acid (the same as in olive oil). Cashews support a healthy heart and strong bones.
Limes are small but mighty as they are a rich source of vitamin C, antioxidants, small amounts of potassium, calcium, iron and vitamin B6, all which support the immune system, heart health, prevent kidney stones, aid iron absorption, and also promote healthy skin.
Prep Time: 10 minutes / Cook Time: 15 Minutes / Makes: 4 Servings
Ingredients
1½ Cups of Thai Jasmine Rice
1 400mL / 1¾ Cup Can of Coconut Milk
1 Cup Water
½ Cup Coconut Flakes
½ Cup Cashews – raw or roasted - chopped
2 teaspoons Fresh Lime Juice – one large lime will give you this amount.
2 teaspoons Lime Zest
How It’s Made
Rinse the rice under cold water in a fine-meshed sieve until it runs clear – 2 minutes or so.
To a medium sized pot, add the rice, coconut milk and water and bring to a boil over medium heat, reduce heat to low, cover the pot and simmer rice for 12-15 minutes until the liquid is absorbed.
Remove from heat and let sit, covered, for 3 minutes, then fluff with a fork. Add the fresh lime juice and zest and gently stir.
While the rice is simmering, in a small pan, over medium heat, toast the chopped cashews and coconut flakes, stirring, until fragrant and golden. Watch they don’t burn.
When the rice is ready, stir half the roasted cashews and coconut into the rice and gently stir. Sprinkle the rest over the rice when serving.
Enjoy!
