Coconut Rice, With Cashew & Coriander

My work sometimes takes me to far and wonderful places, one of which was a small, charming town on the north of England – Skipton.

This wonderful town has any and every thing to offer, from breath-taking views, through fantastic narrow streets you can walk all day and ever-green woods with amazing historical castle – completely worthy of a visit, to lovely canal scene with shore side walk paths and canal view pubs. The cherry on top of all, for a foodie like me, was a fantastic food scene.

Anything and everything you can think off – whether you are in the mood for a great Indian, fancy pub food or just fish & chips, you can find it all! We completely fell in love with this fabulous Thai restaurant, right opposite our flat, that served the most amazing, most aromatic coconut rice.

That lovely flavour came back to me when I was making my rolled stuffed chicken thighs for dinner and was looking for a side dish to complement them with, and let me tell you it worked like a charm.

Quick and easy to make recipe, with great flavours that complement each other perfectly, as well as any dish they are served with. All alongside some bullet-proof tips for making the most moist and fluffy rice ever.


1 Cup rice
1/2 tbsp coconut oil
1 Cup boiling water
1 Cup coconut milk
Zest & Juice of 1 lemon
salt and pepper to taste
1/2 cup toasted chopped cashews
1/4 cup chopped coriander


Wash the rice well under running water, until the water comes out clear.

In a deep pot fry the rice in coconut oil until translucent.

Add the water and coconut milk, bring to a boil.

Lower the heat, cover the pot and leave to cook on low heat for 15 min.

Turn the heat off, add the lemon juice & zest and lightly stir the moist rice. Re-cover the pot and leave to absorb all remaining liquid for another 5 minutes.

Remove the lid, mix the rice with a fork to fluff it up a bit. Add the cashews and coriander, mix well.


Keep the lead well closed and covered to avoid loss of moist, do not tempt to open before done cooking.

Leaving the rice closed post cooking, will allow it to re absorbs some of the moist that was steamed out and make it fluffier.