Coconut Jasmine Rice

with Bok Choy, Cashews & Golden Raisins

2 Servings

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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.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

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

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.

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).

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!