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Coconut Rice with Lemon Grass and Cashews

Coconut Rice with Lemon Grass and Cashews

By Courtney HillOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes

This dish gets a double dose of coconut: The rice is cooked in coconut water, then garnished with toasted shredded coconut. We use coconut water, not coconut milk, to cook rice because it’s lighter and brighter and won’t leave the grains heavy and soggy. Turmeric lends an earthy flavor and golden hue, while lemon grass, fresh ginger or makrut lime leaves (your choice—or use a combination!) brings subtle citrusy notes. Serve the rice with everything, from grilled pork to steamed fish to stir-fried greens.

Ingredients
  • 2

    tablespoons chopped unsalted OR salted cashews

  • 2

    tablespoons unsweetened shredded coconut

  • 1½

    cups jasmine OR other long-grain white rice, rinsed and drained

  • 2

    cups unsweetened coconut water

  • 1

    lemon grass stalk, trimmed to the bottom 6 inches, dry outer layers discarded, bruised OR 1-inch piece fresh ginger, peeled, halved crosswise and bruised OR 2 makrut lime leaves OR a combination

  • ¾

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

Step 1

In a medium saucepan over medium, toast the cashews and coconut, stirring often, until golden brown and aromatic, about 3 minutes. Transfer to a small bowl; set aside.

Step 2

In the same saucepan, combine the rice, coconut water, lemon grass, turmeric, 1¼ teaspoons salt and ¼ teaspoon pepper. Bring to a simmer over medium-high, then cover, reduce to low and cook without stirring until the rice has absorbed the liquid, 12 to 15 minutes.

Step 3

Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork. Remove and discard the lemon grass. Taste and season with salt and pepper. Serve sprinkled with the cashews and coconut.

Step 4

Optional garnish: Chopped fresh cilantro OR lime wedges OR both