Cashew, Coconut and Carrot Rice

When I’m in Oman I eat a lot of carrot rice. Every aunt seems to make it just to be that little bit extra - BUT it’s sooo good! When I’m with my grandmother we always eat coconut rice, which again is the Zanzibari way of elevating plain rice and being that bit extra. However, it is also delicious! So I decided that I love them both so much that I would combine them and it really is the best of both worlds.

Ingredients:

  • 2 Cups of White Basmati Rice

  • 2 Cups of Water

  • 3 Medium Carrots (Shredded)

  • 100g Cashews

  • 40g Coconut Milk Powder (if you can’t source the powder, then sub tinned coconut milk for the water)

  • 1 TBSP Ground Cumin

  • 2 TSP Ground Coriander

  • 1 TSP Ground Ginger

  • Olive Oil for Frying

  • Salt to taste

Methods:

  1. Begin by sautéing the cashews with some olive till they begin to brown.

  2. Then add in the carrots and spices and fry off to soften carrots.

  3. Add in the coconut, followed by the water and place on to boil.

  4. Once it reaches boiling point, add in the rice, give it a good stir, reduce the temperature down to the lowest setting, place a lid on top and leave till rice is cooked (about 20mins)

Dina Macki1 Comment