cashew nut rice

This goes lovely with a curry. It would also be lovely cold for a light lunch perhaps with a bit of spinach mixed in to boost the health benefits. Be careful obviously if you are watching your calorie intake as the cashew nuts are quite high in fat and calories albeit they are healthy fats. The use of whole spices reduces the need for salt slightly although I won’t pretend that a little bit of salt won’t make a big difference.


1 ½ mugs of wild Basmati rice, or preferred Basmati

3 mugs of cold water

1 small to medium-sized onion, finely chopped or sliced

1 garlic clove, crushed, or a teaspoon of ready minced garlic

1 teaspoon of cumin seeds

1 teaspoon of coriander seeds

Half a teaspoon of dried chilli flakes (or to taste)

Half a teaspoon of mustard seeds (optional)

1 teaspoon of fenugreek seeds (optional)

1 teaspoon of whole black peppercorns

A splash of, rapeseed, groundnut or any oil of choice

A pinch of salt if preferred

A bit of fresh coriander to taste if required


Rinse the rice in running cold water for a couple of minutes

Soak in cold water for about 20 to 30 minutes (optional but really makes it nice and separate and fluffy)

Add the whole spices and fry for about 30 seconds to 1 minute until the aromas start to jump into life (take care not to overdo it as burnt spices will completely ruin the dish)

Add the onions and garlic to the pan and fry on a medium to low heat to caramelize

Add the cashew nuts and toast for a couple of minutes

Drain the rice and add to the pan together with twice the quantity of cold water

Bring to the boil uncovered and then once boiling lower to a simmer. Cover and simmer for approximately 10 minutes until all of the water has evaporated and the rice is fluffy and soft but not mushy.

Stir in fresh coriander

Remove from the heat, place a clean tea towel over the top of the pan and then put the lid back on top

Allow to steam for about 10 minutes or so

serve with curry of your choice.

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