Indonesian Coconut Turmeric Rice With Cashews Recipe

Cooking Directions

• STEP 1.In a saucepan, combine rice, coconut milk, water, turmeric, and salt. Bring to a boil.
• STEP 2.Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
• STEP 3.Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
• STEP 4.In a separate pan, heat oil over medium heat. Add cashews and sauté until golden brown.
• STEP 5.Serve the coconut turmeric rice topped with the sautéed cashews. Enjoy!

Cooking Tips

• For a richer flavor, you can use full-fat coconut milk.
• If you prefer a milder taste, reduce the amount of turmeric used.
• To make it a complete meal, serve with grilled chicken or shrimp.

Storage and Serving

• Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
• This dish is best served fresh, but you can also enjoy it cold as a refreshing rice salad.