Spiced Coconut Jasmine Rice with Toasted Cashews
Fluffy jasmine rice cooked in fragrant coconut milk with warm spices, topped with crunchy toasted cashews for an aromatic side dish. This thai-inspired rice & grains (vegetarian) ready in about 25 minutes pairs jasmine rice, canned coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 1/2 cups jasmine rice
- 1 cup canned coconut milk
- 1 1/2 cups water
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp salt
- 1/3 cup whole, unsalted cashews
- 1 tbsp olive oil
- 2 tbsp chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear, then drain well.
- Step 2: In a medium saucepan, combine the rinsed rice, 1 cup canned coconut milk, 1 1/2 cups water, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, and 1 tsp salt. Stir gently to combine.
- Step 3: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed and rice is tender.
- Step 4: While rice cooks, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/3 cup whole unsalted cashews and toast, stirring frequently, for 3-4 minutes until golden and fragrant.
- Step 5: Remove rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Step 6: Transfer rice to a serving bowl, sprinkle toasted cashews on top, and garnish with 2 tbsp chopped fresh cilantro for a bright finish.
Frequently asked questions
How long does Spiced Coconut Jasmine Rice with Toasted Cashews take to make?
Total time is about 25 minutes (5 min prep + 20 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 Coconut Jasmine 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 jasmine rice from drying out.
Can I substitute ingredients in Spiced Coconut Jasmine 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 Spiced Coconut Jasmine 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.
Is Spiced Coconut Jasmine Rice with Toasted Cashews vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
