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1 tbsp canola oil
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1 shallot, minced
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1 clove garlic, minced
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½ tbsp grated ginger
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Salt
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1 cup basmati, rinsed in cold water, drained
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14 oz. coconut milk
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¼ cup water
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Cracked pepper
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¼ cup cashews, halved
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2 scallions, minced
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¼ cup dried unsweeted coconut
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Heat 1 tbsp of oil in a large saucepan with a lid on medium high heat.
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Add the shallot, garlic, and ginger.
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Sprinkle with salt and cook 5 minutes. Add the rice and cook 3 minutes.
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Pour in the coconut milk and the water. Bring to a boil.
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Season with salt and pepper. Reduce heat to ver low, cover and let simmer 20 minutes.
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Fold in the cashews, scallions, and coconut. Serve.