How to make it

  • 1. FOR THE TOPPING: Process the cashews in a food processor until coarsely ground, 5 to 10 seconds. Add the bread and butter and pulse until coarsely ground, about 6 pulses; set aside.
  • 2. FOR THE RICE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a large Dutch oven over medium heat. Add the onion and jalapeños, and cook, stirring often, until softened, 5 to 7 minutes. Stir in the ginger, garlic, and cardamom and cook until fragrant, about 30 seconds.
  • 3. Whisk in the broth, coconut milk, and water until smooth, and bring to a simmer. Stir in the rice, salt, and pepper and return to a simmer. Cover the pot, reduce the heat to medium-low, and cook, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes.
  • 4. Pour the rice mixture into a 13 by 9-inch baking dish and sprinkle with the bread crumb topping. Bake until the topping is browned and the casserole is bubbling, 20 to 25 minutes.
  • 5. Remove the rice from the oven and let rest for 10 minutes. Sprinkle with the cilantro and serve with the lime wedges.

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