Ingredients Jump to Instructions ↓

  1. 1/2 cup coconut

  2. 1 tablespoon canola oil

  3. 2 cups jasmine rice

  4. 3 cups chicken stock

  5. 15-ounce can coconut milk

  6. 1/4 cup chopped cilantro leaves

  7. 1/3 cup roughly chopped cashews

  8. 1 cup frozen peas

  9. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes. Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro , cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.


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