Have you tried coconut rice?
Indonesian coconut turmeric rice with cashews will liven up any meal. Turmeric is the trending ingredient that everyone is talking about. I love turmeric, the bright yellow color, and the pungent bitter flavor that adds a beautiful punch to all kinds of foods. Turmeric’s color is similar to that of saffron, but the taste is completely different.
Turmeric’s taste has hints of orange and ginger. Turmeric is a root, and a member of the ginger family. It grows abundantly in India and also in Vietnam.
Turmeric has been used for centuries in cooking and traditional medicine. It’s been used to treat stomach and liver ailments. Presently there are various studies being conducted to test the healing properties of turmeric for curing various ailments. Cashews, like many nuts have a lot of nutrients like magnesium, and vitamin E.
This is an Indonesian recipe. I found a similar recipe in an Asian cookbook my Japanese friend gifted me when she moved away. By the way the Indonesian name for this recipe is nasi kunci. I love making anything with rice, because it is like a blank slate.
It’s easy to make!
Indonesian coconut turmeric rice with cashews is not hard to make at all. For starters very few ingredients are needed. If you have a rice cooker, you are golden. Basically get everything into the pot and then wait for it to finish. It’s an Asian recipe that’s easy to put together on a weeknight.
A texture explosion
I absolutely adore the texture contrast in this dish: soft and crunchy. I prefer to use Basmati rice because it has a bit more flavor than the traditional white rice. It’s also the rice of choice in Indian, Pakistani, and Persian cuisine. Basmati rice is also more fragrant, so a perfect choice for coconut turmeric rice with cashews.
Coconut Turmeric Rice with Cashews
Indonesian turmeric rice (nasi kunci) with coconut milk and cashews has such delicate flavors you will be amazed how delicious this humble dish is.
- In a saucepan heat oil on medium heat, and saute shallots until translucent.
- Add in the rice and stir to combine.
- Next, add the water, coconut milk, salt and turmeric and stir.
- Bring to a boil.
- Turn heat down to medium and cover.
- Cook for about 20 minutes.
- Fluff rice, and transfer to a bowl.
- Top with cashews, and cilantro.