If you're looking to change up the usual plain rice, coconut rice is a great side dish for curries. Its comforting, spicy and the cashews add some extra crunch.

What You'll Need - Serves 3-4

  • 2 Cups Basmati Rice
  • 400ml Coconut Milk
  • 1.5 Cups Water
  • 1 Red Chili
  • 40g Cashews
  • 1 Tsp Mustard Seeds
  • 1 Tsp Celery Seeds 
  • 1 Tbs Coconut Oil 
  • Fresh Coriander

Prep - 5 Minutes 

  • Finely dice chili 
  • Chop fresh parsley 
  • If the coconut milk is separated, pour into a bowl and combine until the cream is incorporated with the coconut water. 

Let's Get Cooking - 20 Minutes

  • Bring he water to a boil in a large pot. Add 3/4 of the coconut milk, the water and combine.
  • Season with a pinch of salt.
  • Add the basmati rice and cook as usual. Once cooked fluff and remove off the stove.
  • In a large pan, toast the cashews until golden brown. Put aside.
  • Heat a tablespoon of coconut oil in a large pan. Add the mustard and celery seeds. Add the chili and toast until fragrant. 
  • Add the rice into the pan and coat in the seeds and chili.
  • Add the remainder of the coconut milk and combine.  
  • Add the fresh coriander and combine and put aside. 
  • Chop 3/4 of the cashews and mix with the rice. Sprinkle the rest left whole on top for serving.