Coconut Rice with Cashews and Spices

When I have the luxury of spending a few hours in the kitchen, I like to dress up my grains. There is no reason why legumes should get all the attention. A definite staple in my kitchen, rice is delightful with a dab or two of butter, some lemon or lime juice, perhaps a sprinkling of fried mustard seeds, asafetida and methi leaves. With a little more focus, the flavor of this treasured fluffy grain can be transformed into a winning dish that will assert its presence as more than just a side.

This coconut rice dish comes from Dakshin, a favored cookbook featuring traditional South Indian creations. I've written about and cooked from this indispensable book on more than one occasion in this space, and it most certainly won't be the last time. I served this with spicy Toor Dal and Green Bean Poriyal and the dish tempered the heat perfectly.

Coconut Rice with Cashews and Spices

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on May 23, 2009 Fragrant coconut basmati rice with fried spices and cashews Preparation: 10 minutes Cooking time: 25 minutes Print this recipe Rice: 1 cup white basmati rice 2 tablespoons ghee or sesame oil 3 tablespoons raw cashew halves or pieces 3/4 cup dried unsweetened grated coconut 2 to 3 green chilies, finely chopped or cut into thin strips 1 teaspoon sea salt Tempering: 2 teaspoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon split skinned urad dal, rinsed 1 teaspoon chana dal, rinsed 1 dried whole red chili, broken in half 1/2 teaspoon asafetida small handful of dried curry leaves Instructions: Rinse the rice thoroughly in a fine mesh strainer. Transfer to bowl, cover with water, swish it around a few times, and drain. Repeat until the water is relatively clear and no longer cloudy. Drain, cover with water and soak the rice for 20 minutes or longer. Drain and set aside to air dry in a strainer for 15 minutes or longer, tossing the grains occasionally. Transfer the rice to a small saucepan and pour in 2 cups of fresh water. Bring to a boil, reduce the heat to low, cover, and cook until the liquid is absorbed — 15 minutes. Let sit for 5 minutes and then fluff with a fork. Set aside. Heat the ghee or sesame oil in a large wok or skillet over medium heat. When hot, fry the cashews until they are golden brown. Remove from the pan with a slotted spoon and set aside. In the same pan, fry the coconut until it turns a reddish brown colour. Remove from the pan and set aside. For the tempering, heat the oil in the same pan. Add the mustard seeds, cumin seeds, urad and chana dal, red chili, asafoetida and curry leaves. Stir until the mustard seeds begin to pop — 30 to 60 seconds — and then add the green chilies, cooked rice, coconut, and salt. Stir until well combined and then serve with the fried cashews as a garnish. Makes 4 to 6 servings

Other Indian rice dishes from Lisa's Kitchen:
Lime Flavoured Rice with Split Peas
Lemon Rice with Toasted Cashews
Mushroom Pulao Rice