Coconut Cashew Rice - cooking recipe

Ingredients

1 tablespoon safflower oil
1 yellow onion, minced
2 garlic cloves, minced
4 scallions, minced
1 tablespoon grated fresh ginger
2 (14 ounce) cans unsweetened coconut milk
1 1/2 cups jasmine rice, uncooked
sea salt, to taste
1/4 cup unsweetened coconut, shredded
1/4 cup cashew nuts, chopped

Preparation

Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.