Tropical Coconut Cashew Basmati Rice Pilaf
This fragrant Tropical Coconut Cashew Basmati Rice Pilaf is a delightful fusion of Caribbean flavors and textures. The nutty essence of basmati rice is elevated by creamy coconut milk, complemented by the sweetness of golden raisins and the crunch of cashews. Perfectly paired with grilled fish, like mahi mahi, or a zesty island-style chicken, this dish is a celebration of tropical ingredients that will transport your taste buds to paradise. Ideal for gatherings, this pilaf serves a crowd and makes for a stunning side dish with both vibrant flavor and beautiful presentation.
8-10
Servings
260
Calories
10
Ingredients
Ingredients
Basmati rice
2 cups (rinsed and drained)
Water
2 cups (for cooking rice)
Coconut milk
1 (14 ounce) can (unsweetened)
Salt
1 1/2 teaspoons (to taste)
Butter
1/4 cup (melted)
Sweet onion (like Vidalia)
1/2 cup (diced)
Golden raisins
1/2 cup (dried)
Cashews
1/2 cup (roughly chopped)
Kosher sea salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Instructions
1
Begin by rinsing the basmati rice: Place the rice in a large nonstick pot. Cover it with water and gently use your hands to agitate the rice, releasing excess starch. Carefully pour off the cloudy water and repeat the rinsing process until the water runs clear. Drain the rice in a colander.
2
Combine the drained rice, 2 cups water, coconut milk, and salt in the same pot. Stir everything to combine evenly. Bring the mixture to a rapid boil over high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 25 to 30 minutes, or until the rice is tender and all of the liquid has been absorbed.
3
While the rice is cooking, prepare the flavorful sauté. In a large nonstick skillet, melt the butter over medium heat. Add the diced sweet onion, golden raisins, and roughly chopped cashews to the skillet. Sauté the mixture for about 3 minutes, stirring occasionally until the onions are slightly translucent and the cashews are golden.
4
Once the rice is done, remove the pot from heat and fluff the rice gently with a fork. Incorporate the sautéed onion, cashew, and raisin mixture into the rice, tossing lightly to combine. Season with salt and freshly ground black pepper to taste.
5
Transfer the pilaf to a serving bowl, and feel free to garnish with fresh herbs or additional cashews for added flair.
6
If making ahead, allow the pilaf to cool, then refrigerate it overnight. Reheat in the microwave for approximately 3 minutes or until warmed through before serving.
7
For a twist on flavor, consider substituting dried cranberries or dried cherries for the golden raisins. Simply rehydrate them in 1/4 cup of warm water, drain, and add them as instructed.
Nutrition Information
11g
Fat
34g
Carbs
3.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Cashew Basmati Rice Pilaf?
It is a fragrant rice dish that blends Caribbean flavors with nutty basmati rice, creamy coconut milk, sweet raisins, and crunchy cashews.
What are the primary ingredients in this recipe?
The main ingredients include basmati rice, coconut milk, cashews, golden raisins, sweet onion, butter, and seasonings.
How many servings does this recipe produce?
This recipe serves between 8 to 10 people, making it ideal for gatherings.
What type of rice is best for this pilaf?
Basmati rice is recommended for its nutty essence and long-grain texture.
Is this Tropical Coconut Cashew Basmati Rice Pilaf gluten-free?
Yes, based on the ingredients list, this recipe is gluten-free.
Is this recipe suitable for vegetarians?
Yes, this pilaf is a vegetarian-friendly side dish.
What is the calorie count per serving?
Each serving contains approximately 260 calories.
How much fat is in one serving of this rice?
There are 11 grams of fat per serving.
How many carbohydrates are in a serving?
A single serving contains 34 grams of carbohydrates.
What is the protein content per serving?
Each serving provides about 3.6 grams of protein.
Why is it important to rinse the basmati rice?
Rinsing the rice removes excess starch, which helps prevent the rice from becoming too sticky and ensures it stays fluffy.
How long does the rice need to simmer?
The rice should simmer for 25 to 30 minutes until the liquid is fully absorbed.
What kind of coconut milk should be used?
The recipe calls for one 14-ounce can of unsweetened coconut milk.
Can I substitute the golden raisins?
Yes, you can substitute dried cranberries or dried cherries for the golden raisins.
How do I prepare the dried fruit substitutions?
If using cranberries or cherries, rehydrate them in 1/4 cup of warm water and drain them before adding to the sauté.
What type of onion works best in this dish?
A sweet onion, such as a Vidalia onion, is recommended for its mild flavor.
What is the purpose of the sauté step?
The sauté step softens the onions and toasts the cashews and raisins in butter to enhance their flavors before they are mixed into the rice.
How do I know when the sautéed mixture is ready?
The mixture is ready when the onions are slightly translucent and the cashews have turned a golden color, usually after 3 minutes.
Can this pilaf be made in advance?
Yes, you can make it ahead of time, allow it to cool, and refrigerate it overnight.
How should I reheat the rice pilaf?
Reheat the pilaf in the microwave for approximately 3 minutes or until it is warmed through.
What dishes pair well with this coconut rice?
It pairs perfectly with grilled fish like mahi mahi or zesty island-style chicken.
Should I fluff the rice?
Yes, once the rice is cooked and removed from heat, you should fluff it gently with a fork before adding the sautéed mixture.
How much butter is needed for the sauté?
The recipe requires 1/4 cup of melted butter.
Is the coconut milk sweetened?
No, you should use unsweetened coconut milk for this savory pilaf.
Can I add fresh herbs to this dish?
Yes, garnishing with fresh herbs is recommended for added flair and flavor.
What is the total number of ingredients?
There are 10 specific ingredients used in this recipe.
How much salt is used for cooking the rice?
The recipe uses 1 1/2 teaspoons of salt in the initial cooking process, with more added later to taste.
What texture should the cashews have?
The cashews should be roughly chopped and sautéed until they are crunchy and golden.
What is the ratio of water to rice?
The recipe uses a 1:1 ratio of water to rice (2 cups each), supplemented by the coconut milk.
Does this dish contain any added sugar?
The recipe does not list added sugar, though natural sugars are present in the raisins and coconut milk.