Spiced Cashew Rice

Recipe and photographs by NutraMilk nutritionist, Florencia Tagliavini.

Using cashew milk to cook the rice makes it extra creamy and it blends perfectly with the rest of the ingredients to create a beautiful, fragrant and delicious side dish.

Ingredients

For cashew milk

• 1 cup (150g) cashews
• 1 quart (946ml) water

For rice

• 1 cup long brown or white rice
• 2 ¼ cups cashew milk
• 1 tbsp coconut oil
• 1 ½ tbsp fresh grated ginger
• 1 clove garlic, minced
• ½ tsp ground cumin
• ½ tsp coriander
• ½ tsp turmeric
• 1 bay leaf
• ½ cup raisins
• ½ cup raw cashews
• salt & black pepper to taste
• pinch red pepper flakes (optional)
• Garnish: cilantro, chives, or sesame seeds

Instructions

For cashew milk

• Start by making fresh cashew milk with the NutraMilk:

• Place cashews in the NutraMilk container.
• Press Butter cycle, set for 2-3 minutes.
• Press Start.
• Open the container lid, add water. Replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense.
• Press Start and open spigot to fill your storage container.

For rice

• In a large, deep non-stick skillet, saute ginger in coconut oil for 2-3 minutes. Add garlic and continue cooking for another minute. Add 1 cup rice and cook for 2 more minutes, stirring constantly.
• Finally, add the cashews, dried fruit, cashew milk, bay leaf and other spices to the pot. Stir briefly to combine the ingredients.
• Bring to a boil, cover and simmer for 40-45 minutes, until tender (but not mushy) and all the liquid has been absorbed.
• Garnish and serve hot.