Thai Rice with Spiced Cashews

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

This stir-fried rice dish is perfect for a weekday dinner and my go-to dish when I don’t want to spend long in the kitchen. You could cook the rice the day before, but do reheat it really thoroughly. The cashews aren’t essential, but they add a good bit of crunch.


  • 400 g /14 oz/2 cups Thai jasmine rice
  • 3


  1. Put the rice in a medium saucepan and pour in enough cold water to cover by 1cm/½in. Bring to the boil, then turn the heat down to its lowest setting and cover with a lid. Simmer for about 12 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and leave the rice to stand, still covered, for 5 minutes. Spread out the rice on a large plate