Coconut Cashew Rice

Coconut Cashew Rice

photo by recipe author

Servings: 2
Preparation Time: 30 minutes

• 1 cup rice, uncooked
• 1/4 cup dried shredded coconut
• 1/4 cup paneer, cubed or shredded
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon coconut oil
• 1-2 green chilis, finely chopped
• 1/4 cup cashews
• 1/4 teaspoon red chili powder

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1-2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

Usha from Louisville, KY won $50 for this recipe and photo! Submit your recipes here!