Rice is one of those things that we eat plain so consistently we forget that it is possible to jazz it up quite easily with the right combination of ingredients. This nutty rice recipe, developed by the wonderfully talented Diego Baldi from Inner Wellness Studio, is a delicious way to turn plain rice into a mouth watering dish that goes well with with dahls, curries and fresh salads.
The combination of coconut, cashews and dry roasted, strongly flavoured seeds makes a perfect mix of nutty flavours, without being overpowering. Add this rice to Diego's mung dahl recipe and beetroot salad for a balanced, colourful, delicious meal!
Who is Diego Baldi:
Diego is a certified Holistic Health Coach. He completed a professional program with the Institute for Integrative Nutrition in New York City in 2012. Diego specialises in stress management, anti-aging, digestive health, detoxification and natural wholesome eating and living. He regularly does cooking workshops at Founder Foods.
How To Make Diego's Coco-Nutty Rice Recipe
- 1 cup long grain thai brown rice or jasmine rice
- 1⁄2 a cup of desiccated coconut
- Fresh ginger, grated
- 1⁄4 cup of sesame seeds
- 1⁄4 cup of raw cashews
- 1⁄4 cup of coconut chips
- 1⁄4 tsp of mustard seeds
- 4 Tbs of coconut oil
- 3 bayleaves.
- Rinse rice until water is clear of starch. Cover with 3-4 cups of water, bring to a boil and simmer for 15 mins or until grains are cooked.
Rinse and steam rice as follows:
- Mix desiccated coconut, grated ginger (about a thumb nail) with 1 1⁄2 cups of boiling water.
- Place rice back into a pot and add the coconut and ginger water over the rice.
- Cover pot on a low heat and steam the rice.
- In a pan dry roast sesame seeds, cashews, coconut chips and mustard seeds, until slightly darker in colour and fragrant.
- Add 4 Tbs of coconut oil and 3 bay leaves and gently fry.
- Once bay leaves have turned slighter darker in color add this tempering oil mix to the rice.
- With a fork mix in the above mix of oil, seeds, nuts, coconut and spices into the steamed rice.
- Serve with fresh basil or coriander according to your taste and availability.
Best served warm. We love to combine this dish with a mung dahl and beetroot salad.