Ingredients
Equipment
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
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.
