Coconut Rice

Cooking your rice: First, soak the uncooked white basmati rice for at least 1 hour, then rinse until the water runs clear. In a medium pot, boil water, add salt, and then add the rice when boiling. Cook until 85% done. Drain the rice and cover to steam for 10 minutes off the heat. Fluff before serving and let it cool.

Prepare the coconut rice mixture: Heat a medium pot over medium heat and add coconut oil. When the oil shimmers, add the mustard seeds and cumin seeds. After a few seconds, when they sizzle, add curry leaves, ginger, green chiles, and red chiles. Stir for about 15-20 seconds. When they crackle and smell fragrant, add the peanuts and cashews. Roast for a minute, then add the shredded coconut and kosher salt to taste. Reduce the heat to medium-low and gently toast the coconut. Move quickly as it starts to brown, then remove from heat. Add 2 1/2 to 3 cups of the cooked rice to the pot and stir to combine. Garnish with chopped cilantro before serving. Enjoy!