Coconut Cashew Basmati Rice Salad

Contributed By: mabonh
Womans Day Magazine

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: Asian
Meal Type: Entree

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Ingredients

3 tbsp Mild vegetable oil, such as canola
1 Medium onion, halved and thinly sliced
1 clove Garlic, chopped
1 tbsp Grated fresh ginger
1 1/2 tsp Salt
2 cups Basmati rice, rinsed several times in cold water, drained well
1 can (14 oz) unsweetened coconut milk (not cream of coconut)
Freshly ground black pepper
1 cup Thinly sliced scallions (about 5)
1/2 cup Grated fresh or shredded unsweetened dried coconut
1/2 cup Dry-roasted cashews, very coarsely chopped

Preparation

1. Heat oil in a large, heavy saucepan over medium-high heat. Ad onion, garlic and ginger; sprinkle with 1/4 salt and cook, stirring, about 8 minutes until soft (do not brown). Add rice and cook, stirring, 2 minutes.

2. Add coconut milk, 2 1/2 cups water and 1/4 tsp each salt and pepper; bring to a boil. Reduce heat to very low, tightly cover and cook 15-20 minutes or until rice is soft and all liquid is absorbed.

3. Transfer to a large serving bowl and fold in scallions and coconut, fluffing rice and breaking up any clumps. Season with 1 tsp salt and pepper to taste. Garnish w/ cashews; serve hot or at room temperature.