Coconut-Orange Cashew Rice
We’ve had some incredible West Indian food on some of the cruises we’ve taken, and this is our nod to those island flavors. Adventurous kids will like this slightly sweet, creamy, nutty rice. You should also try it with Broiled Tuna with Pineapple-Chipotle Salsa (page 57) and Spicy Honey Chicken Salad over Spinach (page 150).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat the olive oil in a large saucepan over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, orange juice, 1/3 cup of water, and salt and bring to a boil. Cover and reduce the heat to low. Simmer for about 20 minutes, or until all the liquid is absorbed.
Step 2
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for 5 minutes.
Step 3
Cut off the top and bottom of the orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of orange, cutting along the membranes. Cut each segment into thirds. Stir the orange pieces and cashews into the rice. Serve hot.
