Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Coconut Rice with Lemon Grass and Cashews
This dish gets a double dose of coconut: The rice is cooked in coconut water, then garnished with toasted shredded coconut. We use coconut water, not coconut milk, to cook rice because it’s lighter and brighter and won’t leave the grains heavy and soggy. Turmeric lends an earthy flavor and golden hue, while lemon grass, fresh ginger or makrut lime leaves (your choice—or use a combination!) brings subtle citrusy notes. Serve the rice with everything, from grilled pork to steamed fish to stir-fried greens.
4 to 6
Servings
35 minutes
Ingredients
-
2
tablespoons chopped unsalted OR salted cashews
-
2
tablespoons unsweetened shredded coconut
Directions
-
01In a medium saucepan over medium, toast the cashews and coconut, stirring often, until golden brown and aromatic, about 3 minutes. Transfer to a small bowl; set aside.
