This recipe for cashew basmati rice is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Lynn Caruso. Simmered in cashew milk, the rice takes on nutty flavor and a naturally creamy yet fluffy consistency.
Special Diet Notes: Cashew Basmati Rice
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
- 1 tablespoon olive oil
- Kosher salt, to taste
- 1 cup Basmati rice
- 2-1/4 cups unsweetened cashew milk beverage
- ½ cup chopped cashews
- ¼-1/2 cup frozen peas
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onions
- Coat the bottom of a saucepan with oil.
- Add salt, and the rice (one cupful will give you two good portions)
- Stir the rice, salt, and oil, until all the grains are coated. Stir gently over medium heat, until the rice becomes opaque.
- Add the cashew milk, cashews, peas, parsley and onion.
- Bring to a boil, stir once. Cover with lid.
- Lower heat, and cook until all water is absorbed approx. 15 minutes. The rice will appear solid, with craters on the surface.
- The rice is cooked to perfection! Remove lid, let steam escape.
- Use immediately, or cool quickly.
1 Comment
sounds yummy. I wasn’t even aware that cashew milk exists.