Coconut Jasmine Rice with Bok Choy, Cashews & Golden Raisins

Coconut Jasmine Rice

with Bok Choy, Cashews & Golden Raisins

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Coconuts are actually fruits and offer a wealth of delicious products, including water, milk, and the white flesh itself. When young and green, coconuts are filled with clear water. As they mature, turning brown on the outside, the interior walls become the edible white portion. Creamy coconut milk, used in this recipe to infuse the rice, is created by pressing liquid out of the grated flesh.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Coconut Jasmine Rice with Bok Choy, Cashews & Golden Raisins
Title
  • 3 cloves Garlic
  • 1 bunch Cilantro
  • 1 head Bok Choy
  • 1 Small Piece Ginger
  • 1 Lime
  • ½ cup Cashews
  • 1 cup Jasmine Rice
  • 1 5.5-Ounce Can Coconut Milk
  • ⅓ cup Dried Coconut Flakes
  • 3 Tbsps Golden Raisins
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems. Thinly slice the white bok choy stems and roughly chop the green leaves and place in separate bowls. Cut the lime into wedges. Roughly chop the cashews.
Make the rice:
2 Make the rice:
In a small pot, combine the rice, coconut milk, and 1⅓ cups of water. Heat to boiling on high, then reduce heat the to low. Cover, and simmer 12 to 15 minutes, or until all of the liquid is absorbed. Remove from the heat and fluff the finished rice with a fork.
Toast the coconut & cashews:
3 Toast the coconut & cashews:
While the rice cooks, toast the coconut and chashews. In a medium pan toast the coconut flakes on medium-high for 30 seconds to 1 minute, or until golden brown and toasted, stirring frequently. (Keep an eye on these as they burn easily!) Transfer to a bowl. In the same pan, toast the chopped cashews for 2 to 3 minutes, or until golden brown and fragrant, stirring frequently. Transfer to a bowl and wipe out the pan.
Cook the bok choy:
4 Cook the bok choy:
While the rice finishes cooking, in the same pan, heat a little oil on high until hot. Add the white bok choy stems and cook 1 to 2 minutes, or until slightly tender and lightly browned. Add the garlic and cook for about 30 seconds, or until fragrant. Add the green bok choy leaves and cook for 1 to 2 minutes, or until wilted; season with salt and pepper to taste. Remove from the heat and stir in the half the toasted cashews (reserve the rest for garnish).
Finish the rice:
5 Finish the rice:
Roughly chop half the cilantro. Add the golden raisins, the juice of half the lime, and half of both the toasted coconut and cilantro (reserving the rest for garnish) to the rice. Stir to combine and season with salt to taste.
Plate your dish:
6 Plate your dish:
Divide the coconut rice between 2 bowls, and top each with the bok choy and cashews. Garnish with the remaining cilantro, toasted coconut, toasted cashews, and lime wedges. Enjoy!

Tips from Home Chefs

Coconut Jasmine Rice

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems. Thinly slice the white bok choy stems and roughly chop the green leaves and place in separate bowls. Cut the lime into wedges. Roughly chop the cashews.
2 Make the rice:
In a small pot, combine the rice, coconut milk, and 1⅓ cups of water. Heat to boiling on high, then reduce heat the to low. Cover, and simmer 12 to 15 minutes, or until all of the liquid is absorbed. Remove from the heat and fluff the finished rice with a fork.
Make the rice:
Toast the coconut & cashews:
3 Toast the coconut & cashews:
While the rice cooks, toast the coconut and chashews. In a medium pan toast the coconut flakes on medium-high for 30 seconds to 1 minute, or until golden brown and toasted, stirring frequently. (Keep an eye on these as they burn easily!) Transfer to a bowl. In the same pan, toast the chopped cashews for 2 to 3 minutes, or until golden brown and fragrant, stirring frequently. Transfer to a bowl and wipe out the pan.
4 Cook the bok choy:
While the rice finishes cooking, in the same pan, heat a little oil on high until hot. Add the white bok choy stems and cook 1 to 2 minutes, or until slightly tender and lightly browned. Add the garlic and cook for about 30 seconds, or until fragrant. Add the green bok choy leaves and cook for 1 to 2 minutes, or until wilted; season with salt and pepper to taste. Remove from the heat and stir in the half the toasted cashews (reserve the rest for garnish).
Cook the bok choy:
Finish the rice:
5 Finish the rice:
Roughly chop half the cilantro. Add the golden raisins, the juice of half the lime, and half of both the toasted coconut and cilantro (reserving the rest for garnish) to the rice. Stir to combine and season with salt to taste.
6 Plate your dish:
Divide the coconut rice between 2 bowls, and top each with the bok choy and cashews. Garnish with the remaining cilantro, toasted coconut, toasted cashews, and lime wedges. Enjoy!
Plate your dish:
Browse Steps
1 of 6