Lennox Hastie’s fragrant coconut and cashew rice recipe
The combination of fragrant basmati rice, exotic coconut, and zesty lime leaves form the basis of a dish full of freshness and vitality.
The combination of fragrant basmati rice, exotic coconut, and zesty makrut lime form the basis of a dish full of freshness and vitality. Fried curry leaves, chilli, and cashew nuts release their earthy, slightly nutty aromas, transporting me to far-flung places and bustling markets, all from the comfort of home. This dish is so good I often eat it all on its own. But it’s also perfect with my grilled chicken.
If you like this, try:
- Creative, delicious risotto recipes to cook at home
- Elizabeth Hewson’s rice pudding is good for dessert, or breakfast
- Lennox Hastie’s deceptively simple Spanish rice
Coconut and cashew rice
Ingredients
- 300g basmati rice
- 450ml water
- 10g sea salt
- 25g organic virgin coconut oil
- 3-4 makrut lime leaves
- 40ml grapeseed oil
- 2-3 dried aromatic red chillies, seeds removed
- Handful fresh curry leaves
- 100g roasted cashew nuts
Method
- Place the rice in a fine-mesh strainer or sieve and rinse under cold running water. Cover rice with cold water and leave to soak for 30-35 minutes, then drain in the sieve and rinse once more under cold running water until the water runs clear. (I find that this helps to remove excess starch, resulting in a fluffy, less sticky rice.) Drain the rice and place in a medium pot; cover with 450ml cold water.
- Add the salt and coconut oil and bring to the boil, stirring gently to distribute the rice evenly in the pot with the salt and the oil. Gently crush and add the makrut lime leaves and allow the rice to simmer for 8 minutes. When the water almost disappears, cover the pot with a clean cloth or folded piece of kitchen paper followed by the lid, turn the heat right down to the minimum and cook for a further 5 minutes. Turn off the heat and allow the rice to sit for a further 10-12 minutes (this allows it to steam, finishing the cooking process and ensuring fluffy grains).
- Meanwhile, heat the grapeseed oil in a small pan, add the dried chilli and curry leaves and fry until they are rendered crisp and glassy. Drain on a piece of kitchen towel and reserve. Remove the lid on the pan and fluff the rice gently with a fork, adding the roasted cashew nuts to the party. Carefully place in a bowl, adding the curry leaves and the chilli, finishing with a drizzle of the frying oil. Serves 3-4