Double Cashew Basmati Rice


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. For fluffy yet creamy rice, she uses Cashew Milk from So Delicious.

Double Cashew Basmati Rice

Fast and Fresh Dairy Free Time Trials Recipe ContestSimmered in cashew milk, the rice takes on nutty flavor and a naturally creamy consistency.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Cashew Basmati Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

Double Cashew Basmati Rice
  1. Coat the bottom of a saucepan with oil.
  2. Add salt, and the rice (one cupful will give you two good portions)
  3. Stir the rice, salt, and oil, until all the grains are coated. Stir gently over medium heat, until the rice becomes opaque.
  4. Add the cashew milk, cashews, peas, parsley and onion.
  5. Bring to a boil, stir once. Cover with lid.
  6. Lower heat, and cook until all water is absorbed approx. 15 minutes. The rice will appear solid, with craters on the surface.
  7. The rice is cooked to perfection! Remove lid, let steam escape.
  8. Use immediately, or cool quickly.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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