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Ingredients
- 1 cup uncooked jasmine rice, rinsed and drained
- 1 3/4 cups water
- 1/2 cup roasted cashews
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 dash cinnamon
Method
- Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
- Add the butter, salt and cinnamon. Stir to combine and set aside.
- Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
- Add the cashews to the rice and stir to combine.
