Coconut Orange Rice

This little concoction has all the flavors I long for.  The tangy orange, hint of sweet coconut and the salty and nutty cashews.

This little concoction has all the flavors I long for. The tangy orange, hint of sweet coconut and the salty and nutty cashews.

Coconut Orange Rice

6 Servings

Coconut Orange Rice

This little concoction has all the flavors I long for. The tangy orange, hint of sweet coconut and the salty and nutty cashews.

Ingredients:

  • 1+1/2 tablespoons olive oil
  • 1+1/2 cups white rice uncooked
  • 1 can (14 ounce) coconut milk*
  • 1/3 cup orange juice
  • 1/3 cup water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 3/4 cup roasted cashews chopped
  • 1 mandarian orange segments divided

Directions:

  1. Heat the olive oil in a large saucepan over medium-high heat.
  2. Add the rice and stir to coat with the oil.
  3. Add the coconut milk, orange juice, water, and salt and bring to a boil.
  4. Cover and reduce the heat to low.
  5. Simmer until all the liquid is absorbed, about 20 minutes.
  6. Remove the rice from the heat and fluff with a fork.
  7. Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for 5 minutes.
  8. Stir in the butter and cashews.
  9. Cut each orange segment into thirds.
  10. Toss the orange pieces into the rice.
  11. Serve hot.

Notes

*May substitute 5 tablespoons cream of coconut plus hot water or warm low-fat milk to equal 1 3/4 cup of coconut milk. I had a lot of cream of coconut so I made my own coconut milk.

http://www.thehungryhoarder.com/2012/01/23/coconut-orange-rice/

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