Spiced Cashew Nut and Coconut Rice Pilaf

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

Fluffy rice cooked with fragrant Tanzanian spices, toasted cashews, and creamy coconut milk for a rich, aromatic side dish. This african-inspired rice & grains ready in about 35 minutes pairs basmati rice, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 25 min Serves 4 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until the water runs clear, then drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 tsp cumin seeds, 1 cinnamon stick, 3 lightly crushed cardamom pods, and 3 whole cloves. Toast the spices for 1-2 minutes until fragrant.
  3. Step 3: Add 1 small finely chopped onion and 1 minced garlic clove, sautéing for 4-5 minutes until the onion is soft and golden.
  4. Step 4: Stir in the drained rice and 1/2 cup raw cashew nuts, toasting for 2 minutes while stirring to coat the rice in oil and spices.
  5. Step 5: Pour in 2 cups water and 1 cup coconut milk, add 1 tsp salt, and bring to a boil.
  6. Step 6: Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid absorbed.
  7. Step 7: Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Spiced Cashew Nut and Coconut Rice Pilaf take to make?

Total time is about 35 minutes (10 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 Spiced Cashew Nut and Coconut Rice Pilaf?

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 basmati rice from drying out.

Can I substitute ingredients in Spiced Cashew Nut and Coconut Rice Pilaf?

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 Spiced Cashew Nut and Coconut Rice Pilaf 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 Spiced Cashew Nut and Coconut Rice Pilaf?

African 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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