Coconut-Steamed Rice with Toasted Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy rice cooked in coconut milk and gently steamed, topped with toasted cashews for crunch and flavor. This Brazilian-inspired rice and grain recipe, ready in about 30 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.

Prep: 5 min Cook: 25 min Serves 4 Brazilian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup long-grain white rice under cold water until the water runs clear, then drain well.
  2. Step 2: In a medium saucepan, combine the rinsed rice with 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Stir once, then bring to a boil over medium-high heat.
  3. Step 3: Once boiling, reduce the heat to low, cover tightly, and simmer for 18 minutes without lifting the lid to allow the rice to steam fully.
  4. Step 4: While the rice cooks, heat 1 tbsp unsalted butter in a small skillet over medium heat. Add 1/3 cup cashew nuts and toast for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat.
  5. Step 5: After 18 minutes, remove the rice from heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork and stir in the toasted cashews and optional 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Coconut-Steamed Rice with Toasted Cashews take to make?

Total time is about 30 minutes (5 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Steamed Rice with Toasted Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.

Can I substitute ingredients in Coconut-Steamed Rice with Toasted Cashews?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Steamed Rice with Toasted Cashews for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Steamed Rice with Toasted Cashews?

Brazilian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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