Indonesian Coconut Turmeric Rice with Cashews
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
296 kcal
-
Course
Side Dish
-
Cuisine
Indonesian
Indonesian Coconut Turmeric Rice with Cashews
Description
This recipe begins by sautéing minced shallots to release their sweetness and aroma, then rinsing and adding basmati rice to coat it in oil and shallot flavor. The rice simmers gently in a mixture of water and coconut milk combined with ground turmeric and salt, which imparts a golden color and mild earthiness. Cooking covered makes the rice tender and fluffy with a soft crumb.
Once cooked, the rice is fluffed and topped with coarsely chopped cashews for a crunchy contrast and fresh cilantro to brighten the dish with herbal notes. The coconut milk lends a subtle creaminess without heaviness, complementing the turmeric’s warm, slightly bitter tone.
This rice serves well as a side that pairs with spiced meats or vegetables, or can be enjoyed on its own for a subtly flavored, textured dish. The recipe notes options for storage and reheating to maintain freshness and texture, as well as a rice cooker method simplifying preparation.
Ingredients
- 1 cup basmati rice
- 2 tsp. vegetable oil
- 1 shallot minced
- 1 cup water
- ½ cup coconut milk
- ½ tsp. kosher salt
- ½ tsp. Turmeric ground
- ¼ cup cashews coarsely chopped
- cilantro for garnish
Instructions
- In a saucepan heat oil on medium heat, and saute shallots until translucent.
- Rinse the rice in a strainer until the water runs mostly clear. Add in the rice and stir to combine.
- Next, add the water, coconut milk, salt and turmeric and stir.
- Turn the heat to high and bring to a boil.
- Turn heat down to medium-low and cover.
- Cook covered for about 20 minutes.
- Fluff rice, and transfer to a bowl.
- Top with cashews, and cilantro.
Notes
- Store cooled rice in the refrigerator up to 3 days; reheat in microwave stirring every 30 seconds for even heating.
- Rice can be frozen for up to a month packed flat to save space; thaw before reheating.
- To use a rice cooker, sauté shallots first, then add all ingredients and cook on white or brown rice setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Sodium | 249mg | 10% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
