- 2 c
- purple Thai sticky rice
- 1 c
- coconut milk (canned, full-fat)
- 1 1⁄2 c
- 1⁄2 c
- cashews (raw)
- 1⁄4 c
- butter (unsalted, or coconut oil)
- shallots (medium, thinly sliced)
Purple rice cooks up sticky and very slightly sweet. It's delicious in this coconut rice recipe, topped with crispy fried shallots and toasted cashews.
Place the rice in a heavy pot. Fill partway with cool water and swish the rice around to rinse. Carefully pour out the cloudy water, and rinse 3 more times until the water is mostly clear. Add the coconut milk, water, and salt to the pot of rice. Heat over a medium-high flame and bring to a boil. Stir, reduce the heat to very low, and cover tightly. Cook 15-20 minutes, undisturbed. Remove from heat and let rest, covered, for 10-15 minutes.
Toast the cashews in a dry skillet over high heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
Melt the butter or coconut oil in a small skillet over medium-high heat. Stir in the shallots and a pinch of salt. Cook, stirring occasionally, until the shallots are dark, golden brown. Transfer to a paper towel-lined dish.
Fluff the rice in the pot and transfer to a serving dish. Top with the toasted cashews and fried shallots.