Coconut Rice with Lemon Grass and Cashews

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.