Course | Lunch / Side Dish Dish Type | Grain Dish

Coconut-Lime Jasmine Rice with Toasted Cashews

Rachelle Johnson

Prep 10

Cook 15

Resting 10

Total 35

A balanced blend of light coconut milk and water gives jasmine rice a delicate coconut aroma without making it heavy. Lime zest goes in with the cooking liquid; juice and crunchy cashews join after the steam-rest for a fresh, textured finish. The rice is soft, separate, and full of gentle tropical warmth.

Fluffy coconut-lime jasmine rice with green peas, toasted chopped cashews, lime zest and optional scallion greens in a white bowl.

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Fluffy jasmine rice is gently infused with coconut, lime zest, and a pinch of salt, then finished with golden toasted cashews and tender peas. The result is bright, fragrant, and delightfully versatile—a gorgeous companion for spicy vegetables, crispy tofu, or a simple weeknight bowl.

Coconut-lime jasmine rice topped with toasted cashews and peas at a bright lunch table.

A fragrant side with a little sparkle

Coconut and lime have a wonderful way of making ordinary rice feel festive. In this pot, coconut stays gently in the background; jasmine rice still tastes like rice, with an airy floral aroma and separate, tender grains. A handful of toasted cashews offers crunch, peas bring little bursts of green, and the final lime juice makes the flavors sing.

Keep the coconut light

Full-fat coconut cream can make a small pot of rice richer and heavier than intended, while a carton beverage may be too thin and sweet. Light canned coconut milk is a helpful middle ground. Mixed with water, it provides a delicate flavor and enough liquid for the grains to cook evenly. Shake the can well before measuring to distribute its contents.

The quiet magic of the rest

Rice continues to absorb steam after the burner turns off. That covered rest is part of the cooking method, not idle time. If you lift the lid repeatedly, steam escapes and the top may stay firm while the bottom becomes too soft. After ten undisturbed minutes, a fork will separate the grains without crushing them.

A crunchy finish, not a soggy one

Cashews are better toasted separately and added near serving. They contrast beautifully with the soft rice and are especially appealing against the bright bite of lime. For a nut-free table, pumpkin seeds make a pleasant alternative—just keep the two versions clearly labeled for guests with allergies.

Where this rice shines

Serve it beneath ginger-lime tofu, alongside a curry, or as the foundation of a bowl with roasted sweet potatoes and cucumber. If you have leftovers, chill them promptly and reheat thoroughly with a small splash of water. A good side should make cooking the rest of dinner feel easier, and this one does exactly that.

Rachelle Johnson

Coconut-Lime Jasmine Rice with Toasted Cashews

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Prep Time 10

Cook Time 15

Resting 10

Total Time 35

Servings: 4 servings

Course: Lunch, Side Dish

Cuisine: Global / Fusion

Suitable For

Vegan

Cook View

Ingredients Equipment Method Nutrition Notes

Ingredients

Rice

▢ 1 cup jasmine rice rinsed until water is mostly clear
▢ ¾ cup light unsweetened coconut milk from a well-shaken can
▢ ¾ cup water
▢ ½ tsp fine sea salt
▢ Finely grated zest of 1 lime
▢ ½ cup frozen green peas

Finish

▢ 1 tbsp fresh lime juice
▢ ⅓ cup raw cashews roughly chopped
▢ 2 tbsp finely sliced scallion greens or fresh cilantro optional

Equipment

Covered saucepan
small skillet
fork

Method

Place the chopped cashews in a dry skillet over medium-low heat and toast 3–5 minutes, stirring often, until lightly golden and fragrant. Transfer to a plate immediately.
Add rinsed rice, coconut milk, water, salt and lime zest to a medium saucepan with a tight-fitting lid. Stir once and bring just to a gentle simmer over medium heat.
Cover, reduce heat to very low and cook without lifting the lid for 12 minutes. Sprinkle frozen peas over the rice, cover again and cook 2–3 minutes more until liquid is absorbed and the rice is tender.
Remove from heat and leave covered 10 minutes to finish steaming. Avoid lifting the lid during this rest.
Fluff gently with a fork, fold in lime juice and toasted cashews, and scatter scallion greens or cilantro over the top if desired. Taste and adjust salt before serving.

Nutrition

Calories: 275kcalCarbohydrates: 44gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 327mgPotassium: 174mgFiber: 2gSugar: 2gVitamin A: 141IUVitamin C: 9mgCalcium: 22mgIron: 1mg

Notes

Rice texture: Rinse away excess surface starch, use the exact liquid ratio, and keep the lid closed during cooking and resting.

Coconut milk: Use light canned coconut milk, not sweetened coconut beverage or full-fat cream; substitutions will change the liquid/fat balance.

Bright lime: Add zest before cooking for aroma and juice after steaming so the flavor stays fresh.

Cashews: Toast carefully; they can go from golden to scorched quickly. Keep separate until serving for maximum crunch.

Storage: Refrigerate promptly in shallow covered containers; use within 3–4 days and reheat until steaming hot. Do not leave cooked rice at room temperature for extended periods.

Nut-free variation: Omit cashews and finish with toasted pumpkin seeds; do not call the original recipe nut-free.

Nutrition is estimated for one of four servings, including cashews and light canned coconut milk. Optional herbs are excluded; coconut milk brands, lime size, and portions vary.

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