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Spicy Rice with Cashews

Serves 6
Time 30 min
This nutty, currant-studded rice is ideal for serving with vegetable or chicken curries. Using fragrant jasmine rice gives it an extra touch.
Ingredients
  • 1 cup basmati or jasmine rice, rinsed well
  • 1 teaspoon ghee or canola oil
  • 3 tablespoons roasted, unsalted cashews
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1/4 cup frozen peas
  • 2 tablespoons dried currants
  • 1/2 teaspoon fine sea salt
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Method

Melt ghee in a medium saucepan over medium-high heat. 

Toast rice in ghee until fragrant, about 2 minutes. 

Add cashews, peas and currants; stir well. 

Add curry powder, cinnamon, cloves, coriander, 2 cups water and salt; stir again. 

Cover and bring to a boil. Immediately reduce heat to a simmer, and cook, covered, until all water is absorbed, about 25 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup basmati or jasmine rice, rinsed well
  • 1 teaspoon ghee or canola oil
  • 3 tablespoons roasted, unsalted cashews
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1/4 cup frozen peas
  • 2 tablespoons dried currants
  • 1/2 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.