Brazilian Coconut Rice with Toasted Cashews

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Fluffy rice cooked in creamy coconut milk, finished with crunchy toasted cashews for a delightful texture contrast. This Brazilian-inspired rice and grain recipe, ready in about 25 minutes, pairs long grain white rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup long grain white rice
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 1/3 cup, raw cashew nuts
• 1 tablespoon olive oil
• 2, thinly sliced (green parts only) scallions

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Instructions

1. Step 1: Rinse 1 cup of long grain white rice under cold water until the water runs clear. Drain well.
2. Step 2: In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
3. Step 3: Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice absorbs the liquid and is tender.
4. Step 4: While the rice cooks, heat 1 tablespoon olive oil in a dry skillet over medium heat. Add 1/3 cup raw cashew nuts and toast, stirring frequently, for 3-4 minutes until golden brown and fragrant. Remove from heat.
5. Step 5: Fluff the cooked rice with a fork, gently fold in the toasted cashews and 2 thinly sliced scallions, and serve warm for a tropical-inspired side dish.