Food Recipes Side Dishes Coconut-Cashew Rice 5.0 (5,434) Add your rating & review Serve this dish with Daniel Boulud's Brazilian seafood soup. Dishes By Daniel Boulud Daniel Boulud The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on September 15, 2015 Rate Print Share Active Time: 10 mins Total Time: 30 mins Yield: 12 Ingredients 1 cup dried unsweetened coconut flakes (1 1/2 ounces) 2 cups basmati rice, rinsed 3 cups water 1 1/2 teaspoons salt 2 tablespoons extra-virgin olive oil 1 1/2 cups salted roasted whole cashews (6 ounces) Directions Preheat the oven to 350°. Spread the coconut on a baking sheet and toast until golden, about 3 minutes. Let cool. In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil. Cover and simmer until the rice is tender and the water is absorbed, about 12 minutes. Spread the rice on a baking sheet and let cool slightly. In a large, deep nonstick skillet, heat the olive oil until shimmering. Add the cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute. Stir in the rice and cook until heated through. Transfer the rice to a large bowl, garnish with the toasted coconut and serve. Serve With Brazilian Seafood Soup (Moqueca). Originally appeared: April 2010 Rate It Print