Authentic South Indian Coconut Rice (Edit recipe)

Prep Rice

1. Rinse and drain basmati rice a couple of times to get rid of starch.
2. Place in bowl
3. Add warm water enough to cover rice, set aside, at least 30 mins prior to cooking.

Prep Cashes

1. Break each cashew nut into ½ or ¼ piece.
2. Place in a small bowl and fill with cold water to soften, for 10 mins prior to cooking.

Making the Rice

1. Heat olive oil over medium heat in a pot. Add diced onions, cook till soft (not golden brown) for ~ 3-4 mins.
2. Add jalapeño and cashew nuts, sauté for 1-2 mins, making sure cashew nuts DO NOT burn.
3. Add turmeric, mix well.
4. Drain water from rice, then add rice to spices in pot. Mix well to coat rice with spices.
5. Add coconut milk to pot and mix well.
6. Add water, mix well.
7. Add salt, mix well.
8. Cover pot with tight fitting lid and bring to a boil.
9. After water comes to a boil, turn down heat to medium low and cook for ~ 15 mins. Stir rice at ~10 mins to make sure it is not burning. (If rice is starting to burn at the bottom and not cooked on top, stir rice to bring burnt rice to top and uncooked rice to bottom. Turn heat down even lower and add a couple of tablespoons of water)
10. After 15 mins, stir rice frequently and check if it is cooked. If it is not cooked, turn heat down to low and let it cook for another ~ 2-3 mins.
11. Add ¼ tsp salt if desired. Turn stove off!
12. ENJOY with chicken curry made w/Grandma’s Spicy Chicken Curry seasoning kit or your favorite dish!