- In a medium-sized pot, combine the rice, coconut milk, garlic, salt, and water. Bring to a boil. Once the pot reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes. After 15 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes, or until the liquid is absorbed.
- As you wait for the rice, chop the vegetables and combine in a bowl.
- For the sauce, combine the peanut butter and honey in a small, microwave-safe bowl. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the rice vinegar, and sesame oil. Stir again. Thin as desired with water.
- Fluff the rice and add cilantro. Combine the rice with the chopped vegetables and cashews. Drizzle with the peanut sauce and serve with lime wedges.
Thai Cashew Coconut Rice with Peanut Sauce
Yield
Serves 8-10
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
For coconut rice
1 ½ cups dry jasmine rice
1 15-ounce can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water
½ cup + 1 cup cilantro, chopped and divided
2 red bell peppers, finely chopped
½ cup edamame
½ red cabbage, shredded
2 carrots, chopped
1 small onion, finely diced
2 green onions, thinly sliced
1 cup cashews, chopped
For the sauce
⅓ cup natural peanut butter
2 tablespoons honey
2 tablespoons Kikkoman® Rice Vinegar
2 teaspoons Kikkoman® Sesame Oil
Lime wedges, for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
