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Coconut Curried Rice with Cashews

Rated as 3.9 out of 5 Stars

"Coconut curried rice."
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Ingredients

20 m servings 116 cals
Original recipe yields 6 servings

Directions

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  1. Combine coconut water, rice, chicken bouillon, curry powder, cinnamon, chili powder, turmeric, and black pepper in a pot; bring to a boil. Reduce heat to low and simmer for 6 minutes. Stir cashews into rice mixture and cook for 2 minutes more. Let stand for 2 to 3 minutes; fluff rice with a fork.

Nutrition Facts


Per Serving: 116 calories; 3.2 g fat; 19.2 g carbohydrates; 3.1 g protein; < 1 mg cholesterol; 508 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I absolutely love this recipe.

Most helpful critical review

Too much bouillon and liquid in my opinion. In the end I added water and turned it into a soup. Don't know if I will try to tweak this recipe or just look for a different one.

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Too much bouillon and liquid in my opinion. In the end I added water and turned it into a soup. Don't know if I will try to tweak this recipe or just look for a different one.

I absolutely love this recipe.

This aromatic rice is full of flavor, with just the right amount of spices! I used Uncle Ben's Basmati rice so the cooking time was closer to 10 minutes.

No I didn't make any changes it was terrific, yes I'll make it again.

I liked it, but made a few changes. It was certainly a great base! It is probably really good the way it was written, too.

It didn't blow me away like I expected. I've had and made curries that I liked better but it does taste good. I think it could be better though.

Made as stated. Family loves it. I did use a few more cashews.

Very good as written, however with added sea salt, cilantro, a few more cashews, steamed crisp snow peas and somewhat less coconut milk, it turned out GREAT!