Spiced Coconut Rice with Toasted Cashews

Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

This Spiced Coconut Rice with Toasted Cashews is a fragrant, creamy, and lightly spiced dish that combines fluffy rice with rich coconut milk, warm spices, and crunchy golden cashews. Perfect as a standalone meal or a flavorful side, this recipe is easy to prepare and ideal for everyday cooking or special occasions.

Ingredients
    For the Rice Base
  • 2 cup basmati rice (washed and soaked for 20 minutes)
  • 1.5 cup coconut milk (full-fat for richer flavor)
  • 1 cup water
  • 1 tbsp vegetable oil or coconut oil
  • 1 tsp salt (adjust to taste)
    • For the Whole Spices
  • 1 small cinnamon stick
  • 2 green cardamom pods
  • 3 cloves
  • 1 bay leaf
    • For the Aromatics
  • 1 medium onion (thinly sliced)
  • 1 tbsp ginger (finely chopped)
  • 1 tbsp garlic (finely chopped)
  • 2 green chilies (slit, optional)
    • For the Cashew Topping
  • 0.5 cup cashew nuts (raw)
  • 1 tbsp ghee or oil
    • Optional Garnish
  • 2 tbsp fresh coriander leaves (chopped)
  • 1 tbsp toasted coconut flakes
Instructions
    Prepare the Rice
  1. 1
    Wash the basmati rice thoroughly until the water runs clear.
  2. 2
    Soak it in water for about 20 minutes, then drain completely.
  3. 3
    This helps achieve long, fluffy grains after cooking.
    4. Toast the Cashews
  4. 4
    Heat 1 tablespoon of ghee or oil in a small pan over medium heat.
  5. 5
    Add the cashews and fry until golden brown, stirring continuously.
  6. 6
    Remove and set aside on a plate.
    7. Cook the Whole Spices
  7. 7
    In a large pan or pot, heat 1 tablespoon of oil over medium heat.
  8. 8
    Add cinnamon stick, cardamom pods, cloves, and bay leaf.
  9. 9
    Sauté for 30–40 seconds until fragrant.
    10. Sauté Aromatics
  10. 10
    Add sliced onions and cook until soft and lightly golden.
  11. 11
    Stir in ginger, garlic, and green chilies.
  12. 12
    Cook for another 1–2 minutes until the raw smell disappears.
    13. Add Rice
  13. 13
    Add the drained rice to the pot.
  14. 14
    Gently stir and sauté for 1–2 minutes to coat the rice with the spices and oil.
    15. Add Coconut Milk
  15. 15
    Pour in coconut milk and water.
  16. 16
    Add salt and mix gently.
  17. 17
    Bring the mixture to a gentle boil.
    18. Cook the Rice
  18. 18
    Once boiling, reduce heat to low.
  19. 19
    Cover with a lid and cook for 12–15 minutes until the liquid is absorbed and rice is tender.
  20. 20
    Avoid stirring during this stage to prevent breaking the grains.
    21. Rest and Fluff
  21. 21
    Turn off the heat and let the rice rest for 5 minutes.
  22. 22
    Fluff gently with a fork.
    23. Garnish and Serve
  23. 23
    Top with toasted cashews, fresh coriander, and coconut flakes.
  24. 24
    Serve warm as a main dish or side.
Note
  • Use basmati rice for the best texture and aroma.
  • Full-fat coconut milk gives a richer and creamier taste.
  • You can add vegetables like carrots, peas, or beans for variation.
  • For extra flavor, lightly toast the rice before adding liquid.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat with a splash of water or coconut milk to restore moisture.
Keywords: easy, flavorful, vegetarian, budget-friendly, aromatic
Read it online: https://petitepanini.com/recipe/spiced-coconut-rice-with-toasted-cashews/